Crepe Cake with Strawberry Sauce

Ingredients

For the Pastry Creme Filling
• 2 eggs
• 2 tbsp all-purpose flour
• 2 tbsp cornstarch
• 4 + 2 tbsp granulated sugar, divided
• 2 cups milk
• 2 tsp pure vanilla extract
• 4 tbsp + 4 cups heavy cream, divided
For French Crepes
• 1-1/2 cups all-purpose flour
• 3 tsp sugar
• 1/2 tsp salt
• 6 large eggs
• 3 tbsp melted butter
• 3 cups milk
For the Strawberry Sauce
• 20 oz. (570g) fresh or frozen, unsweetened strawberries
• 8-12 extra strawberries for garnish
• 1/3 cup granulated sugar
• freshly squeezed lemon juice (optional)

Directions

Pastry Creme (has to be refrigerated, preferably overnight)
1. In a small bowl beat together eggs, flour, cornstarch and 4 tbsp sugar until smooth.
2. In a saucepan bring milk to a simmer (almost boiling). Remove from heat and whisk milk into egg mixture. Returning the mixture to the saucepan, cook for 5 minutes under constant stirring until mixture thickens and comes to a boil.
3. Remove from heat and stir in vanilla extract. Set aside to cool. Once cooled, whip 4 tbsp of heavy cream and fold in. Refrigerate mixture until it thickens, preferably overnight.
Crepe Batter (can be prepared ahead and refrigerated)
4. In a large bowl whisk together flour, sugar and salt. Make a well into the flour mix and add eggs, melted butter and half of the milk.
5. Using a whisk or wooden spoon combine the ingredients while gradually adding the second half of the milk. Once all the milk is added keep beating/whisking until all lumps are removed. If need be, you may have to sieve the batter.
6. You can refrigerate the batter now but bring it back to room temperature before proceeding to cook the crepes.
7. Line baking sheets with parchment paper. Preheat a lightly oiled or non-stick pan over medium-low heat. Pour 1/4 cup batter into the pan and swirl it around to cover the entire surface. Cook until the bottom of the crepe is just lightly browned.
8. With your clean fingers carefully turn over the crepe and cook the other side for just 5 seconds (no more). Place crepe onto prepared lined baking sheet. Do NOT stack them on top of each other.
9. Repeat the process until you have 20 perfect crepe layers. You might have to practice with a few in the beginning.
Strawberry Sauce
10. If using frozen strawberries, place them in a large bowl to thaw - may take a few hours.
11. Reserving 8-12 whole berries for garnish, place fresh strawberries or thawed strawberries with their juice in food processor or blender. Process strawberries until they are pureed.
12. Pour sauce in 2 cup measuring glass. You should have about 1 1/4 cups sauce. Starting with 1/4 cup add sugar and stir to dissolve. If you like it sweeter add up to 1/3 cup of sugar in total.
13. Optionally add a little freshly squeezed lemon juice to taste. Sauce keeps for up to 1 week covered and refrigerated. Can also be frozen.
Assembly
14. Take pastry creme out of the refrigerator and whip 4 cups of heavy cream with 2 tbsp sugar. Carefully fold whipped cream into pastry creme.
15. Using a cake board or round cake plate as a guide trim crepes with a sharp knife.
16. Place first crepe on a serving plate and spread 1/4-1/2 cup of pastry creme filling on top with a spatula or wide bladed knife.
17. Cover with another crepe and spread on pastry creme filling. Repeat for 20 crepe layers. Now spread the pastry creme over the top and the sides of the crepe cake.
18. Refrigerate for at least 2 hours. When you are ready to serve, cut the cake into slices. Place a reserved strawberry on a plated slice and pour 1-2 tbsp of strawberry sauce on top.