# What You'll 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
15 - 8 to 10 fresh strawberries, hulled and thinly sliced
→ Garnish
16 - Strawberry sauce or melted white chocolate for drizzling
17 - Fresh mint leaves
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly butter the surface. In a large bowl, whisk together eggs, sugar, and vanilla extract on high speed until the mixture becomes pale, thick, and forms ribbon-like trails, approximately 3 to 4 minutes. Gently fold in sifted flour and salt in two additions using a silicone spatula, ensuring no streaks remain. Spread batter evenly into 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 pan and peel away parchment paper. Slice into long, thin strips approximately 1/2 inch wide.
02 - In a medium bowl, whisk together flour, sugar, and salt. In a separate bowl, beat eggs and milk together until combined. Pour the egg mixture into the dry ingredients, whisking until smooth and lump-free. Whisk in melted butter until fully incorporated. Allow 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 batter into the center and swirl to coat the surface evenly. Cook for 1 to 2 minutes until edges lift easily, then flip and cook for 30 seconds on the reverse side. Transfer finished crepes to a plate and cool, stacking them between parchment sheets.
03 - Place a mixing bowl and whisk or beater attachments in the freezer for 5 minutes to chill. Add chilled heavy cream, powdered sugar, and vanilla extract to the cold bowl. Whisk on medium-high speed until soft peaks form. Take care not to overwhip, as this will result in grainy texture.
04 - Lay a large sheet of plastic wrap on your work surface. Place one cooled crepe on top of the plastic wrap. Spread a thin, even layer of whipped cream across the crepe, leaving a 1/2-inch border along one long edge. Arrange sponge cake strips in a line approximately 1 inch from the opposite long edge. Top the cake strips with a single layer of sliced strawberries. Starting at the edge with cake and berries, use the plastic wrap as an aid to roll the crepe into a tight log. Twist the ends of the plastic wrap to seal completely. 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 knife, slice the roll into 1-inch rounds, wiping the blade clean between each cut to maintain neat edges. Arrange the slices on a serving platter. Drizzle with strawberry sauce or melted white chocolate and garnish with fresh mint leaves.
