Strawberry Crepe Cake

This light and airy strawberry crepe cake is made with 15 layers of thin crepes sandwiching fresh strawberries and whipped cream.

Whisk: In a medium mixing bowl, whisk together the eggs and sugar until loosened and well-combined. Add the flour and whisk until combined.
Liquid ingredients: Add the melted butter, milk, and vanilla extract. Whisk until combined into a thin and watery batter.
Sieve: Pour the batter through a fine mesh sieve into another bowl to get rid of any clumps of flour or egg. Cover and chill the batter in the fridge for 1 hour.
Swirl pan: Heat a 10" frying pan on medium heat. Use a ladle or a ¼ cup measuring cup to scoop and pour the crepe batter into the middle of the pan. Immediately swirl the pan around to spread the batter. Keep swirling until the batter stops running.
Cook crepes: Cook each crepe for about 2-2.5 minutes, depending on the thickness, or until the edges of the crepe just barely begin to brown. Run a spatula under the edges of the crepe until you can slide the spatula underneath. Transfer the crepe to a sheet of parchment paper to cool. Repeat with the rest of the batter until you have about 15 crepes. Divide the crepes into three equal piles - in my case, I made 15 crepes so I could make 3 piles with 5 crepes each.

Whip: In a large mixing bowl, add the whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer to whip the mixture until it becomes soft peaks.

Spread cream: On a cake turntable, lay down a cake board. Lay down the first crepe. Use a 4-tablespoon to add a scoop of whipped cream on top of the crepe. Use an offset spatula to spread the whipped cream into an even layer, leaving a small edge of the crepe empty for a neater look.
Alternate crepes and whipped cream: Place another crepe on top and repeat until you have a stack of 5 crepes.
Strawberry layer: Spread whipped cream on the 5th crepe again. Arrange a layer of sliced strawberries on top of the whipped cream without going all the way to the edges. Add another dollop of whipped cream on top and smooth it over the strawberries and into any gaps.
Repeat: Repeat arranging a stack of 5 crepe and whipped cream layers and create another strawberry layer on top of the 10th crepe. In the end, the layout looks like this: 5 crepes-strawberry layer-5 crepes-strawberry layer-5 crepes.
Topping decorations: Transfer any remaining whipped cream to a piping bag and snip the tip off. Pipe a few dollops of whipped cream on top of the cake and arrange your quartered strawberries on top.
Chill: Cover (an upside down mixing bowl is good for this) and chill the crepe cake in the fridge for at least 4 hours or overnight to allow the whipped cream to set before slicing into it with a sharp knife.

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