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.
