# What You Need:
→ Crepe Batter
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 tablespoon granulated sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 cup 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 fine sea salt
→ Whipped Cream Filling
12 - 1 cup heavy whipping cream, well chilled
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
→ Fruit and Garnish
15 - 8 to 10 fresh strawberries, hulled and thinly sliced
16 - Strawberry sauce or melted white chocolate, for drizzling
17 - Fresh mint leaves
# Steps:
01 - Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper and lightly butter the paper. In a large bowl, whisk together eggs, sugar, and vanilla extract on high speed for 3 to 4 minutes until the mixture is pale, thick, and forms ribbon-like trails. Gently fold in sifted flour and salt in two additions using a silicone spatula, stirring just until no streaks remain. Spread batter evenly in the prepared pan and bake for 10 to 12 minutes until the top springs back when lightly touched. Cool completely on a wire rack, then remove from the pan, peel off the parchment paper, and slice into long, thin strips approximately 1/2 inch wide.
02 - In a medium bowl, whisk together flour, sugar, and salt. In another bowl, beat eggs and milk together until combined. Pour the egg mixture into the dry ingredients, whisking until smooth and lump-free. Whisk in the melted butter until fully incorporated. Allow the batter to rest at room temperature for 15 to 20 minutes. Heat a nonstick skillet over medium heat and brush lightly with melted butter. Pour 1/4 cup of batter into the skillet, swirling immediately to coat evenly across the bottom. Cook for 1 to 2 minutes until the edges begin to lift, then flip and cook for an additional 30 seconds. Transfer finished crepes to parchment paper to cool completely.
03 - Place a mixing bowl and whisk or beater attachments in the freezer for 5 minutes to chill. Add heavy whipping cream, powdered sugar, and vanilla extract to the chilled bowl. Whisk on medium-high speed until soft peaks form, being careful not to overwhip the cream.
04 - Lay a large sheet of plastic wrap on your work surface and 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 approximately 1 inch from the opposite long edge, and 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 the ends of the plastic wrap to seal the roll. Refrigerate the wrapped roll for at least 1 hour to allow it to firm up.
05 - Unwrap the chilled roll and place on a cutting board. Using a sharp, thin-bladed knife, slice the roll into 1-inch thick pieces, wiping the blade clean between each cut. Arrange the pieces on a serving platter. Drizzle with strawberry sauce or melted white chocolate and garnish with fresh mint leaves.
