Jasmine Baker, Savour Ontario at Home co-curator, is a Toronto based Event Producer, Recipe Developer, Culinary Curator and Entertaining Expert. She has spent her career working at top restaurants, with top chefs, and producing some of the City’s most notable events. As the founder of EVNT MGMT, she continues to curate and produce stunning events, work with top chef talent and create thoughtful hospitality experiences for a wide range of clients—Field Trip Music & Arts, Taste of Toronto, WayHome, The Big Feastival, TIFF and The Royal Agricultural Winter Fair, just to name a few.
Jasmine is an epicurious traveler who is always cultivating lists of the most authentic dining experiences in every destination. When she’s not producing a fabulous event or traveling to some delicious destination, she can often be found playing with food or hosting friends with her husband Leslie in their east end Toronto loft.
Crêpe:
Step 1
Add all ingredients to a blender and mix until smooth.
Step 2
Let rest in the fridge for a minimum of 30 minutes or overnight.
Step 3
Heat a medium-size, non-stick pan over medium heat. Brush your pan with a bit of butter if needed (some non-stick pans actually do better without butter). Add 1 small ladle (or 1/3 cup) of batter, enough to lightly coat the bottom of the pan, swirling the pan to make sure the batter distributes evenly.
Step 4
Cook for about 30 seconds per side and transfer to a clean, cool surface. Allow each crêpe to cool before layering. You can tell the crêpe is ready to flip when the edges start to brown—don’t over cook.
Step 5
Repeat until all crepe batter is used. You should have about 20 crepes when you’re done. Remember: the first crêpe almost always doesn’t turn out, and snacking on a couple is encouraged.
Topping:
Step 1
Combine whipping cream and vanilla bean paste in a chilled bowl and beat until the mixture has stiffened and peaks start to form. Store in fridge until you are ready to assemble.
Step 2
Wash and dry, then remove stems from all strawberries. Slice very thinly from top to bottom and set aside.
Step 3
Add strawberry jam to a bowl and whisk to loosen; set aside.
Assembly:
Step 1
Make room in your fridge. Your cake will be at least 6 inches high and the height of your cake plate.
Step 2
Place the first crepe layer on the cake plate or stand you will be serving on, and spread a thin layer of jam, leaving a 1/4 inch gap around the edge.
Step 3
Layer the next crepe and spread a thin layer of whipped cream, also leaving a 1/4 inch gap around the edge.
Step 4
Repeat this again, but on your second whipped cream layer, add your thinly-sliced strawberries. Layer on top of the whipped cream, but not on top of each other—we don’t want to bulk up our layers.
Step 5
Repeat this 4-layer pattern until you reach the top. Your cake will be 16 –20 layers.
Step 6
For the top layer, spread a thin layer of jam, edge to edge, then the final layer of vanilla bean cream, starting at the middle and working out, leaving the jam-covered edges exposed.
Step 7
Garnish with sliced strawberries and store in fridge for 1 hour or until ready to serve (within 12 hours).