I have such a love/hate relationship with summer. Do you? I hate the heat, I love the heat. I hate mosquitos, I hate bugs, but I love being outside. I guess I'm a girl who can't be pleased or something. One thing I DO love about summer most is fresh fruits and veggies. Though I haven't ever grown strawberries, we have a few farms around here to go pick them at. My sister did recently and I knew, when I tasted the jelly, it NEEDED to become part of a recipe. And what is better in summer than anytime of the year? Strawberry shortcake, of course! Well, I figured most everyone knew how to make that, and I have been hungry for crepes, so here you go. The marriage, as I see it, of the two delicious dishes!
This is a very easy dessert. I think you could technically eat it for breakfast or brunch, maybe supper, oh let's be real, you will want it at midnight too! You will probably use store bought jelly or jam and that is perfectly fine. But please don't buy store bought crepes. My heart won't be able to handle it. You can go to my recipe for Nutella Cream Crepes and do a couple of things that I will list with the recipe. Make those Nutella Cream Crepes while you are at it. And roll that "R" for me baby. HA!
NOTE: My crepes appear a bit thick, they are. I used my 6 inch nonstick skillet that I use only for crepes for this recipe. Ideally, you will use an 8-9 inch pan for yours. My cake served 4 very well, yours might serve a couple of more, or leave more for you to eat at midnight.
Here is what you are going to need to make the 3 different components that you will need to make this light, and delicious recipe.
You will need :
a double recipe of my crepe recipe and to this recipe, you will add 1 tsp. vanilla extract. Make your crepes, and set aside to cool.
Vanilla Cream Filling
8 oz. cream cheese
1/2 cup powdered sugar
1 tsp. vanilla extract or paste
1 individual cup of vanilla pudding or 1/3 cup if you are measuring it from regular size batch
Add all ingredients in a bowl and using your hand mixer, mix until well combined, then turn to high and beat for 1-2 minutes.
1/2-3/4 cup strawberry jelly
1-2 T. hot water
Mix together and microwave for 30 seconds, to loosen the jelly and make it a bit thinner.
Now, here is how it goes...
First get your jelly/jam and vanilla cream together...
Then pull over your crepes...
Now, lay a crepe on a plate and top with a THIN layer of cream...
Top with another crepe and spread with strawberry jam...
Rinse and repeat until you have stacked all of your crepes. I don't recall how many my double recipe made of the 6 inch but it will make a few less of the 8 or 9 inch. No worries, your cake will still be perfect.
When you are done, refrigerate for 30 minutes to set. If you are doing this with any other fillings I don't think it needa chilled, but with the jam it does. Do not make this HOURS in advance. (You can make your crepes way in advance just not the whole cake) You pretty much want to eat it as soon as it is chilled. It ROCKS!
That is it. Simple, isn't it? I hope your enjoy it and make it soon! Be creative with your fillings too! Post your photos on Instagram, Twitter, or Facebook. Use the hashtag #chefwannabesfood !