Crepe Cake
This strawberries and cream crepe cake is a beautiful summer dessert that's easy to make ahead.
Foto: SkinnytasteIngredients
- 1 ¾ cup fat-free milk
- 2 large egg whites
- 1 large egg
- 1 teaspoon canola oil
- 1 teaspoon pure vanilla extract
- 4 tablespoons cane sugar
- Pinch kosher salt
- ½ cup white whole wheat flour
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- Cooking spray or oil mister
- 1 cup heavy whipping cream
- ⅓ cup 0% fat Greek yogurt
- 4 tablespoons cane sugar
- 1 teaspoon pure vanilla extract
- 1 pound fresh strawberries (stemmed)
- ½ tablespoon powdered sugar
Steps
In a blender, combine the milk, egg whites, egg, oil, vanilla, sugar and salt. Add the flours and cinnamon and blend until smooth.
Heat a 10-inch nonstick skillet over medium-low heat. When hot, lightly spray with oil.
Pour ¼ cup of batter into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the skillet.
Cook until the bottom of the crepe sets and is golden in color, 1 to 2 minutes. Gently flip with a spatula and cook the second side for about 1 minute.
Repeat with the remaining batter, stacking finished crepes on a plate.
In a stand mixer or hand mixer on medium speed, whip the cream, cane sugar and vanilla until stiff peaks form, about 2 minutes. Fold in the yogurt.
Slice half of the strawberries, leaving the other half whole for topping.
Place one crepe on a clean plate. Using a small spatula, spread a thin layer (about 3 tablespoons) of filling on the crepe, leaving a ¼-inch border.
Repeat, adding a layer of strawberries every 4 - 5 crepes in a single layer evenly over filling. Cover with another crepe and repeat to make a stack of about 12 crepes total.
To finish, top with the remaining whole strawberries and sprinkle with 1 teaspoon powdered sugar; reserve remaining powdered sugar for serving.
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