Best Crepe Gateau With Strawberry Preserves And Creme Fraiche Recipes

STRAWBERRY CREPE CAKE

Steps:

• In a large bowl or an electric blender, combine all of the ingredients until you have smooth, runny batter. You can add more or less of red food colouring gel, to achieve the desired effect. Place the batter in the fridge for at least an hour.
• Place your non-stick frying pan over a medium high heat and allow it to heat up. Brush it lightly with melted butter or oil. Using a ladle or a 1/4 measuring cup, pour the batter into the frying pan and make a large circle, twisting your wrist until the crepe batter covers the entire bottom of the frying pan.
• Cook the crepe for about 2 minutes, until lightly golden, then gently flip it onto the other side and cook for about 30 seconds. One side of your crepes should be golden brown, the other should be more pink in appearance. Remove the crepe from the frying pan and transfer into a plate. Repeat with the remaining batter until you have used it all. You should have roughly about 25 crepes.
• Place the double cream into a bowl. Using a hand held electric mixer or a whisk, whip the cream for about 2 minutes until stiff peaks. Add the icing sugar and vanilla and mix to combine. Place in the fridge until ready to use.
• If trimming the edges of the crepes, use a bottom of loose-bottom round baking tin which is slightly smaller in diameter to your crepes (you can also use a bowl turned upside-down, that is smaller in diameter to your crepes). Press it against the crepe and run a sharp knife around it, trimming the edges. Repeat with all of the crepes.
• Spread a thin layer of cream filling into a cake board or a plate. Lay down your first crepe (with pink side up). Using 1 Tbsp or a small cookie scoop as a measure, spread thin, even layer of the cream filling to the very edge of your crepe (using cake turning table comes handy here). Press another crepe on top (pink side up).
• Repeat with the rest of crepes and cream filling, leaving the last crepe on top uncovered. Place cake in the fridge for about 30 minutes to 1 hour to firm up.
• Place chopped white chocolate into a medium bowl and set aside.
• Place double cream and chopped strawberries into a small saucepan over a medium heat. Keep stirring until it comes to simmer and the strawberries are soft and start to fall apart (it should take about 7- 10 minutes). Remove from the heat and pour this mixture over the white chocolate. Add 3 tbsp of butter and leave the mixture, without stirring it for 2 minutes. Add food colouring and mix until smooth.
• Push the mixture through a sieve into a jug (to get rid of the strawberry seeds), then, while it is still runny, pour it over the top and sides of the cake. Put the cake in the fridge for about 30 minutes to set. Just before serving, top it with fresh strawberries and your choice of decorations

CREAMY STRAWBERRY CREPES

Steps:

• In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

CREAMY STRAWBERRY CREPES

Steps:

• Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
• Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
• Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
• To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

CRêPE GâTEAU WITH STRAWBERRY PRESERVES AND CRèME FRAîCHE

Steps:

• Into a medium bowl, sift together the flour, 1 tablespoon sugar, and the salt. Make a well in the center, and fill it with the eggs, egg yolks, and a few tablespoons milk; whisk until a thick, smooth paste forms. Add the remaining milk, and whisk until no lumps remain.
• Melt the butter in an 8-inch nonstick skillet with a 6-inch-diameter bottom; pour into the batter, leaving a coating of butter in the skillet. Let the batter rest at room temperature at least 1 hour.
• Over medium heat, warm the skillet thoroughly. Lift the skillet off the heat; stir the batter, and carefully ladle 3 tablespoons into the skillet. Immediately rotate the skillet so the batter is thinly spread evenly across the bottom to the edges. Return the skillet to the heat; cook the crêpe until the edges are golden brown and lacy, about 1 minute. Carefully flip the crêpe; cook the other side until golden brown, about 30 seconds. Slide the crêpe out of the skillet onto a plate. Repeat with the remaining batter, stacking the cooked crêpes on top of one another. Let the crêpes cool completely.
• Place the crème fraîche in a medium bowl set in an ice-water bath. Add the vanilla and remaining 3 tablespoons sugar; whip until the mixture holds a line drawn by the whisk.
• To assemble: Place 1 crêpe on a serving platter. Spoon 1 heaping tablespoon preserves on top; using an offset spatula, spread in a thin layer over the crêpe, leaving a 1/2-inch border. Cover with another crêpe, stacking neatly. Spread 2 heaping tablespoons crème-fraîche mixture evenly over the crêpe, again leaving a 1/2-inch border. Continue alternating fillings with crêpes, finishing with a crêpe on top. If necessary, insert 2 long toothpicks through the layers to keep the gâteau in place. Refrigerate at least 15 minutes. Remove the toothpicks; cut into wedges before serving.

CHEF JOHN'S STRAWBERRY CREPE CAKE

Steps:

• Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
• Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
• Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
• Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
• Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
• Refrigerate until completely chilled before cutting and serving.

STRAWBERRY CREPES

Steps:

• In a small bowl, mix strawberries with 1 tablespoon sugar. In a separate bowl, whisk cream until glossy. Add 2 tablespoons sugar and vanilla, and whisk until soft peaks form. Stir in mascarpone.
• Working one at a time, place sweetened crepe on work surface; spread about 2 heaping tablespoons mascarpone mixture over half. Sprinkle about 3 tablespoons strawberries on top and fold in half, then fold again. Continue to assemble crepes. Top with a dollop of mascarpone cream and strawberries. Dust with confectioners' sugar.

CREPE GATEAU WITH STRAWBERRY PRESERVES AND CREME FRAICHE

Steps:

• Into a medium bowl, sift together the flour, 1 tablespoon sugar, and the salt. Make a well in the center, and fill it with the eggs, egg yolks, and a few tablespoons milk; whisk until a thick, smooth paste forms. Add the remaining milk, and whisk until no lumps remain.
• Melt the butter in an 8-inch nonstick skillet with a 6-inch-diameter bottom; pour into the batter, leaving a coating of butter in skillet. Let the batter rest at room temperature 1 hour.
• Over medium heat, warm skillet thoroughly. Lift skillet off heat; stir batter, and carefully ladle 3 tablespoons into skillet. Immediately rotate skillet so batter is thinly spread evenly across skillet to the edges. Return skillet to heat; cook crepe until edges are golden brown and lacy, about 1 minute. Using a heatproof rubber spatula, carefully flip crepe; cook other side until golden brown, about 30 seconds. Slide crepe out of skillet onto a plate. Repeat with remaining batter, stacking cooked crepes on top of one another. Let crepes cool completely.
• Prepare an ice bath. Place creme fraiche in a medium bowl set in ice bath. Add vanilla and remaining 3 tablespoons sugar to bowl; whip until mixture holds a line drawn by the whisk.
• To assemble: Place a crepe on a serving platter. Spoon 1 heaping tablespoon preserves on top; using an offset spatula, spread in a thin layer over crepe, leaving a 1/2-inch border around the edge. Cover with another crepe, stacking neatly. Spread 2 heaping tablespoons creme fraiche mixture evenly over crepe, again leaving a 1/2-inch border around the edges. Continue alternating fillings with crepes, finishing with a crepe on top. If necessary, insert two long toothpicks through the layers to keep gateau in place. Refrigerate at least 15 minutes. Remove toothpicks; cut into wedges before serving.