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Strawberry Crepe Cake - Food Wishes

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09:53   |   Apr 26, 2019

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Strawberry Crepe Cake - Food Wishes
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  • hello this is chef john from food wishes comm with strawberry crepe cake that's
  • right it's a proven scientific fact that people love layers especially when it
  • comes to dessert and they get pretty excited if it's just three or four
  • layers so you can just imagine the reaction when you hand up something that
  • has like 36 layers i think i didn't actually count but anyway the point is
  • people like layers and what we're gonna do to achieve a cake with that many is
  • actually stack up crepes so with that let's go hang get started by making our
  • batter which will begin with five whole large eggs we are also going to need
  • some all-purpose flour as well as a little bit of sugar and a touch of salt
  • of course and then I'm gonna add a couple tablespoons of vegetable oil
  • although a lot of people like to use melted butter but I'm an oil guy plus
  • we're gonna be cooking these in a lot of butter and then we'll go ahead and
  • finish this up with some whole milk and by the way the next time I pour
  • something now this measuring cup and it doesn't dribble all over will be the
  • first time and then last but not least we will add a little bit of real pure
  • vanilla extract and that's gonna be it for this very very simple batter what
  • we'll do is take this over to the blender and blend it until very very
  • smooth starting off on low speed but finishing down high and if everything
  • goes according to plan once blended your batter should look a little something
  • like this okay relatively thin but that's exactly
  • how we want it to make crepes oh and this quarter cup measuring cup is a
  • little bit of foreshadowing since that's exactly how much batter we're gonna use
  • for each crepe and then if it was a matter of life and death you could use
  • the batter now but this stuff works out much better if you refrigerate it for at
  • least thirty minutes so that's exactly what I'm gonna do and while that's
  • resting we can move on to prep our strawberry jam and I'm going to be
  • transferring one jar into this little saucepan and I said jam but the label
  • actually said strawberry preserves and I've really never been that sure the
  • difference but it doesn't matter for this any fruit jam or preserves will
  • work and then what we'll do is rinse out the jar with a little splash of water
  • and add that before heading to the stove where we're gonna bring this up to a
  • simmer over medium heat and as soon as we see that start to bubble around the
  • edge we'll go ahead and give it a stir at
  • which point we're just gonna let that simmer for one minute are no longer just
  • one minute at which point we'll turn off the heat
  • give it one last stir and simply let it cool down to room temp before we use it
  • and then once that set assuming our batter has rested at least thirty
  • minutes we can go ahead and butter a skillet placed over medium heat and we
  • can start cooking the first of many many many crepes and as I mentioned we're
  • gonna pour in exactly a quarter cup of batter and we will tilt that patent till
  • it coats the bottom and then we're gonna cook that first side for about one and a
  • half minutes which is by the way longer than usual okay since we're gonna stack
  • these up and use them for a cake I do want these well cooked and to have a
  • decent amount of color so like I said we'll give that first side about 90
  • seconds or so and we'll go ahead and flip it over and we will give the other
  • side about one and a half minutes and that's it once that second sized cooked
  • we'll go ahead and transfer that onto a sheet pan to let it cool and that's it
  • we have one crepe done and we only have like 19 to go and by the way that times
  • I mentioned earlier about one and a half minutes per side that is just an
  • estimate so don't worry so much about time as you do getting them to look like
  • this okay we're not trying to get them crispy but as you can see we do want a
  • good amount of color on these and of course crepes are like snowflakes and
  • each one's gonna look a little bit different but that's fine
  • as long as they're all about the same diameter our cake is gonna look
  • magnificent and if you think about it we really only need one good-looking one
  • for the top having said that all mine we're
  • beautiful even the ones I hid underneath so you couldn't see them but anyway
  • we'll go ahead and cook as many as we want or can and of course the more you
  • make the taller your cake which I really should put on a t-shirt but anyway give
  • or take a mistake or two I think I ended up with 20 and then very important we
  • need to let these cool all the way down before we start stacking them and of
  • course if you want to make those ahead you can just keep them in the fridge or
  • even freeze them until you're ready to use and then once that set the last
  • thing to make would be our whipped cream mixture which for me is going to start
  • with some mascarpone no relation to Al Capone
  • and then besides the mascarpone I'm also gonna add some heavy cream and then
  • we'll also sweeten this up with a little bit of sugar as well as a few drops of
  • vanilla and that's it we'll take a whisk and mix this until we have some nice
  • stiff peaks and do yourself a favor and start slowly otherwise you're gonna
  • splash us all over but once our beautifully rich Italian cream cheese
  • starts breaking up we can whisk a little more aggressively and we will keep
  • whisking until like I said we have stiff peaks and by the way if your cream is
  • nice and cold this is gonna happen very quickly so don't worry about pulling out
  • your electric mixer just work that with the whisk for a couple minutes until you
  • have something that looks like this at which point you definitely want to stop
  • because if you keep whisking you will literally make butter and if you don't
  • believe me go watch our how to make homemade butter video and that's it once
  • all our components are prepped we can start building our crepe cake so what
  • we'll do is take your crepe and spoon on two or three tablespoons of our cream
  • mixture and we'll go ahead and spread that almost all the way to the edge and
  • then once that's been accomplished we'll go ahead and drizzle on some of our
  • strawberry mixture and we'll kind of swirl that in and if you're wondering
  • sure we probably could have just mixed those together but I thought by keeping
  • them separate we would have a little bit of visual differentiation which in
  • hindsight really was not that noticeable in the end although it did look pretty
  • cool as I was doing it so I'm fine with my choice and then once our crepe was
  • creamed and fruited we'll go ahead and transfer that onto a serving plate and
  • we'll repeat that entire process until we're done and the reason we want to
  • build these on a separate plate is because if you try to do this on your
  • pile of crepes you might smoosh and smash the ones
  • underneath and sort of press out the filling especially since we're using one
  • that's very soft so I really think we want to do these away from the pile and
  • then once completed simply transfer them on top which is exactly what I did and
  • did and did and did and by the way if you're making something that's stacked
  • and the whole idea is to show off the height which you don't want to use as a
  • plate with a rim that hides the bottom edge so right about here I realized my
  • rookie mistake I mean it is just not a smart idea and visually annoying so
  • despite the obvious danger I decided to course-correct and I used a couple
  • spatulas transfer that into a nice flat plate
  • which went pretty well since I really could have been a disaster but anyway
  • all's well that ends well and by the way if you're gonna build this up nice and
  • high like I did you really want to make sure these are very well centered okay
  • especially if you're using a soft slippery filling like this so please pay
  • attention to that I mean you are for all the Jack white making sure these are
  • stacked right and if they're not all nice and centered this can eventually
  • sort of tip over but anyway I went ahead and continued stacking until I ran out
  • of my strawberry mixture it would I believe was crepe 18 and once we do get
  • to the last one we'll go ahead and place our best-looking crepe on the top and
  • give that a very gentle pressing and if all you're filling shoots out the sides
  • you pressed way too hard and then finish this off I'm going to go ahead and dust
  • a solid powdered sugar and then I finished off with a few fresh berries
  • and that's it are very visually impressive strawberry crepe cake is done
  • and at this point we really really should refrigerate it until it's very
  • cold before we serve it which I'm not going to do because I really wanted to
  • taste this and the Sun was going down so despite this being way way too soft I
  • went ahead and cut a slice which actually worked out way better than I
  • thought it would even though I kind of messed up the bottom layers with a
  • spatula but no worries I just hit that with a strawberry and then I just gave
  • that side a little bit of a fork scrape to clean it up so we could see all those
  • gorgeous layers and that my friends is one fascinating and quite provocative
  • slice of dessert which by the way really should be served on its side because as
  • you'll see especially in this soft state it is not something we can very
  • gracefully cut with a fork but one bite and you're probably not gonna care about
  • that because even though not properly chilled this was absolutely fantastic or
  • a very reminiscent of strawberry shortcake and believe it or not actually
  • quite light on the palate so to summarize I'm glad I cut it and ate it
  • before it was ready oh and speaking of chilling this before you eat it this
  • crepe cake technique really works out the best if you're spreading on a
  • filling like a buttercream or say a chocolate ganache okay things that
  • really firm up when they're chilled that way your crepes and filling have
  • basically the same density and it will look way better sliced and hold together
  • much better when you eat it which is something I'll talk
  • about in the blog post but anyway even though it wasn't cold this still worked
  • out fairly well and I really did enjoy it but not quite as much as this slice
  • which I sliced the next day after being fully chilled and as you can see we get
  • a much more beautiful cleaner slice plus we can serve it on its side which does
  • make it significantly easier teams but anyway that's it but I'm calling
  • strawberry crepe cake so with your gonna make this for some special occasion like
  • Mother's Day brunch or you just enjoy eating things that have a ridiculous
  • number of layers either way I really do hope you give this a try soon so head
  • over to food wishes calm for all the ingredient amounts and more info as
  • usual and as always
  • you

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Description

Learn how to make a Strawberry Crepe Cake! Using this simple technique, you can turn any of your favorite cakes and fillings into visually stunning, multilayered masterpieces. By the way, I said this is simple, not fast. Visit https://foodwishes.blogspot.com/2019/04/strawberry-crepe-cake-this-works-on.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Strawberry Crepe Cake recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”