What ingredients are needed for a strawberry vanilla bean crêpe cake?

You’ll need flour, eggs, milk, sugar, salt, vanilla extract, heavy cream, powdered sugar, vanilla bean paste, fresh strawberries, and lemon juice.

How do you make the filling for a strawberry vanilla bean crêpe cake?

The filling is made by whipping heavy cream with powdered sugar and vanilla bean paste, then folding in sliced strawberries and lemon juice.

What is the best way to stack crêpes for a cake?

Layer each crêpe with filling in between, starting with a crêpe at the bottom and finishing with filling on top. This creates a beautiful layered effect.

Can I make a strawberry vanilla bean crêpe cake ahead of time?

Yes, you can assemble the cake ahead of time and refrigerate it. It’s best to chill it for at least two hours before serving.

How long does a strawberry vanilla bean crêpe cake last in the fridge?

It lasts about 3 days in the fridge if stored in an airtight container or covered with plastic wrap.

Strawberry Vanilla Bean Crêpe Cake

Name: Strawberry Vanilla Bean Crêpe Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 cup all-purpose flour; 2 large eggs; 2 cups milk; 1 tablespoon granulated sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 cup heavy cream; 1/2 cup powdered sugar; 1 tablespoon vanilla bean paste; 1 pound fresh strawberries, hulled and sliced; 1 tablespoon lemon juice; optional mint leaves for garnish

Ingredients

Scale

1 cup all-purpose flour
2 large eggs
2 cups milk
1 tablespoon granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup heavy cream
1/2 cup powdered sugar
1 tablespoon vanilla bean paste
1 pound fresh strawberries, hulled and sliced
1 tablespoon lemon juice
optional mint leaves for garnish

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Instructions

In a mixing bowl, whisk together the flour, eggs, milk, sugar, salt, and vanilla extract until smooth. Let the batter rest for about 30 minutes.
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the skillet. Cook for about 1-2 minutes until the edges lift, then flip and cook for another minute.
In a separate bowl, whip the heavy cream until soft peaks form. Gradually add in the powdered sugar and vanilla bean paste, continuing to whip until stiff peaks form. Gently fold in the sliced strawberries and lemon juice.
On a serving plate, place one crêpe down and spread a layer of the filling over it. Repeat this process, layering crêpes and filling until you’ve used all the crêpes.
Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.
Before serving, garnish with mint leaves if desired. Slice into wedges and serve.

Prep Time: 30
Cook Time: 20

Nutrition

Calories: 350
Fat: 24g
Carbohydrates: 30g
Protein: 6g