WHAT YOU NEED

Crepe Ingredients:

 
  • 3 cups 2% milk
  • 8 large eggs 
  • 6 tbsp unsalted Ontario butter, melted
  • 1 tsp vanilla extract
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 2 cups all-purpose flour, sifted

Filling Ingredients:

 
  • 1 litre Ontario whipping cream
  • 2 tbsp vanilla bean paste (vanilla extract will work as a substitute)
  • 1 ½ cups strawberry jam (I like Bonne Maman)
  • 1 pint strawberries

INSTRUCTIONS

Crepe instructions:

  • Add all ingredients to a blender and mix until smooth.
  • Let rest in the fridge for a minimum of 30 minutes or overnight.
  • 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.
  • Cook for about 30 seconds per side and transfer to a clean, cool surface. Allow each crepe to cool before layering. You can tell the crepe is ready to flip when the edges start to brown - don’t over cook.
  • Repeat until all crepe batter is used. You should have about 20 crepes when you’re done.
 
Remember: the first crepe almost always doesn’t turn out, and snacking on a couple is encouraged!
 

Filling instructions:

  • 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.
  • Wash and dry, then remove stems from all strawberries. Slice very thinly from top to bottom and set aside.
  • Add strawberry jam to a bowl and whisk to loosen, set aside.
 

Assembly:

  • Make room in your fridge. Your cake will be at least 6 inches high + the height of your cake plate.
  • 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 ¼-inch gap around the edge.
  • Layer the next crepe and spread a thin layer of whipped cream, also leaving a ¼-inch gap around the edge.
  • 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. 
  • Repeat this 4-layer pattern until you reach the top. Your cake will be 16 – 20 layers.
  • 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 working out, leaving the jam-covered edges exposed.
  • Garnish with sliced strawberries and store in fridge for 1 hour or until ready to serve (within 12 hours).

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