Golden crepes encase airy sponge cake, rich whipped cream, and juicy strawberries, creating a whimsical, elegant dessert.
# Components:
→ Crepes
01 - 1 cup (125 g) all-purpose flour
02 - 2 large eggs
03 - 1 tablespoon granulated sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 cup (240 ml) whole milk
06 - 2 tablespoons unsalted butter, melted plus extra for cooking
→ Sponge Cake
07 - 3 large eggs
08 - 3 tablespoons granulated sugar
09 - 1 teaspoon vanilla extract
10 - 3 tablespoons cake flour or sifted all-purpose flour
11 - Pinch of fine sea salt
→ Whipped Cream Filling
12 - 1 cup (240 ml) heavy whipping cream, well chilled
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
→ Assembly
15 - 8–10 fresh strawberries, hulled and thinly sliced
16 - Strawberry sauce or melted white chocolate for drizzling
17 - Fresh mint leaves
# Directions:
01 - Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment and lightly butter the paper. In a large bowl, whisk eggs, sugar, and vanilla on high speed until pale, thick, and ribbon-like, about 3–4 minutes. Gently fold in sifted flour and salt in two additions with a silicone spatula, just until no streaks remain. Spread batter evenly in the pan. Bake for 10–12 minutes, or until the top springs back when lightly touched. Cool completely on a wire rack. Remove from pan, peel off parchment, and slice into long, thin strips about 1/2 inch wide.
02 - In a medium bowl, whisk together flour, sugar, and salt. In another bowl, beat eggs and milk together. Pour egg mixture into dry ingredients, whisking until smooth. Whisk in melted butter. Let batter rest 15–20 minutes at room temperature. Heat a nonstick skillet over medium heat; brush lightly with melted butter. Pour in 1/4 cup batter, swirling to coat evenly. Cook 1–2 minutes until edges lift; flip and cook 30 seconds more. Stack finished crepes between sheets of parchment to cool.
03 - Chill a mixing bowl and whisk or beaters in the freezer for 5 minutes. Add heavy cream, powdered sugar, and vanilla. Whisk on medium-high speed until soft peaks form. Do not overwhip.
04 - Lay a large sheet of plastic wrap on your counter. Place one cooled crepe on top. Spread a thin, even layer of whipped cream over the crepe, leaving a 1/2-inch border on one long edge. Arrange strips of sponge cake in a line about 1 inch from the opposite long edge. Top with a single layer of sliced strawberries. Starting at the cake-and-berry edge, use the plastic wrap to help roll the crepe into a tight log. Twist ends of plastic wrap to seal. Chill the wrapped roll for at least 1 hour to firm up.
05 - Unwrap the roll and place on a cutting board. Using a sharp, thin knife, slice into 1-inch sushi rounds, wiping the blade clean between cuts. Arrange on a platter. Drizzle with strawberry sauce or melted white chocolate and garnish with mint leaves.
