Strawberry Elderflower Crêpes Cake


Ingredients

Crêpes:

2 cups Flour

2 cups room temperature Whole Milk

6 Tablespoons Unsalted Butter, melted

1 Tablespoons Sugar

1/2 Tablespoon Vanilla

1/4 teaspoon Kosher Sea Salt

4 room temperature Eggs

2 Tablespoons melted Butter

Zest of 1 Lemon


Macerated Strawberries:

1 pound Strawberries, cleaned and sliced

1/4 cup Sugar

2 Tablespoons Elderflower Liqueur



Cream Filling:

8oz Cream Cheese

1 Tablespoon Sugar

1 pint Heavy Whipping Cream

2 Tablespoons Elderflower Liqueur

Additional Garnish:

Slivered Fresh Mint or Basil, Optional



Prepare


FOR THE CREPES:

  • In a blender, blend on medium speed: milk, 6T butter, sugar, vanilla, eggs and salt. Blend until smooth.

  • Add the flour in two additions, and blend until smooth.

  • Transfer the batter to a covered bowl and refrigerate for at least 1 hour.

  • Heat an 8-inch skillet or crêpe pan over medium high and lightly brush with melted butter.

  • Stir the lemon zest into the chilled crêpe batter.

  • Working quickly add 2-3 tablespoons of the batter to the pan and swirl the pan to evenly coat the skillet with the batter.

  • Cook until the edges look dry, about 30 seconds, then carefully flip the crêpe to cook the other side for an additional 30 seconds.

  • Transfer crêpe to a wax paper lined cooling rack.

  • Repeat with remaining batter, buttering pan as needed, typically after every 4th crêpe.

  • Allow crêpes to cool completely.


FOR THE MACERATED STRAWBERRIES:

  • Mix together strawberries, sugar and Elderflower liqueur and allow to macerated at room temperature for at least one hour (or overnight in the refrigerator)

  • Occasionally stir the mixture to ensure it's blending.


FOR THE CREAM FILLING:

  • Beat together cream cheese, sugar and Elderflower liqueur until light and smooth.

  • Slowly add in heavy cream beating on medium speed.

  • Whip until light and fluffy.


Assemble the Cake:

  • Strain strawberries, reserving the Strawberry-Elderflower Syrup.

  • Add one crêpe to a plate and brush very lightly with the Strawberry-Elderflower Syrup.

  • Add small dollops of the cream mixture.

  • Lightly sprinkle with slivered herbs.

  • Top with another crêpe and gently press down.

  • Repeat until all the cream has been used. Optionally, you may want to reserve some cream, strawberries and slivered herbs to decoratively top the cake right before serving.

  • Cover cake and refrigerate at least 1 hour before serving.


Makes one cake that serves 8-12.