Loading...

In a large bowl, whisk together the all-purpose flour, eggs, milk, melted butter (or oil), granulated sugar, vanilla extract, and salt until the batter is smooth. Alternatively, you can blend all ingredients until smooth.

Cover the crepe batter and let it rest at room temperature for 20 to 30 minutes. This resting period is crucial for achieving soft and pliable crepes.

While the batter rests, prepare the strawberry filling. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium-low heat for 3 to 4 minutes, stirring occasionally, until the strawberries soften and the mixture becomes slightly jammy. Remove from heat and let cool completely.

Heat a lightly greased non-stick pan or crepe maker over low to medium heat. Pour a small amount of crepe batter (about 1/4 cup) into the pan, swirling quickly to coat the bottom evenly with a thin layer. Cook for 1 to 2 minutes, or until the edges are set and the bottom is lightly golden. Flip the crepe and cook for another 30 seconds to 1 minute, or until cooked through.

Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes as they are cooked. Allow all crepes to cool completely before assembling.

Prepare the cream filling. In a chilled bowl, combine the cold fresh whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until soft to medium peaks form. Be careful not to over-whip to stiff peaks.

To assemble the towel cake, lay one cooled crepe flat on a clean surface. Spread a thin, even layer of the whipped cream filling over the entire surface of the crepe.

Spoon a line of the cooled strawberry filling down the center of the cream-covered crepe. Ensure not to overfill, as this can make folding difficult.

Carefully fold one side of the crepe inward towards the center, then fold the other side inward, slightly overlapping, to create a 'towel' shape. Place the folded crepe seam-side down on a serving dish.

Repeat the assembly process with the remaining crepes, arranging them on the serving dish, slightly overlapping each other, to form a 'cake'.

Chill the assembled crepe towel cake in the refrigerator for 20 to 30 minutes before serving. This helps the cake set and makes it easier to slice.

Garnish the chilled cake with fresh strawberries and an optional drizzle of strawberry sauce before serving. For clean slices, warm a knife under hot water, wipe it clean, then slice.


In a large bowl, whisk together the all-purpose flour, eggs, milk, melted butter (or oil), granulated sugar, vanilla extract, and salt until the batter is smooth. Alternatively, you can blend all ingredients until smooth.

Cover the crepe batter and let it rest at room temperature for 20 to 30 minutes. This resting period is crucial for achieving soft and pliable crepes.

While the batter rests, prepare the strawberry filling. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium-low heat for 3 to 4 minutes, stirring occasionally, until the strawberries soften and the mixture becomes slightly jammy. Remove from heat and let cool completely.

Heat a lightly greased non-stick pan or crepe maker over low to medium heat. Pour a small amount of crepe batter (about 1/4 cup) into the pan, swirling quickly to coat the bottom evenly with a thin layer. Cook for 1 to 2 minutes, or until the edges are set and the bottom is lightly golden. Flip the crepe and cook for another 30 seconds to 1 minute, or until cooked through.

Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes as they are cooked. Allow all crepes to cool completely before assembling.

Prepare the cream filling. In a chilled bowl, combine the cold fresh whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until soft to medium peaks form. Be careful not to over-whip to stiff peaks.

To assemble the towel cake, lay one cooled crepe flat on a clean surface. Spread a thin, even layer of the whipped cream filling over the entire surface of the crepe.

Spoon a line of the cooled strawberry filling down the center of the cream-covered crepe. Ensure not to overfill, as this can make folding difficult.

Carefully fold one side of the crepe inward towards the center, then fold the other side inward, slightly overlapping, to create a 'towel' shape. Place the folded crepe seam-side down on a serving dish.

Repeat the assembly process with the remaining crepes, arranging them on the serving dish, slightly overlapping each other, to form a 'cake'.

Chill the assembled crepe towel cake in the refrigerator for 20 to 30 minutes before serving. This helps the cake set and makes it easier to slice.

Garnish the chilled cake with fresh strawberries and an optional drizzle of strawberry sauce before serving. For clean slices, warm a knife under hot water, wipe it clean, then slice.
