Preparation time
30 minutes
Ready in
2 hr 50 min
Cooking Time: 20 minutes; Chilling Time: 2 hours
Makes
Serves 8
Ingredients
- 2 large Ontario Eggs
- 2 cups (500 mL) 2% Ontario Milk
- 1 cup (250 mL) all-purpose flour
- 2-1/2 cups (625 mL) 35% Ontario Whipping Cream
- 1/2 cup (125 mL) Ontario Maple Syrup
- 5 cups (1.25 L) sliced Ontario Strawberries
- 1/2 cup (125 mL) strawberries with hulls, halved
Instructions
In medium bowl, whisk together eggs, milk and melted butter. Sift in flour and continue whisking until smooth.
Heat 9-inch (23 cm) nonstick skillet on medium heat. Pour 1/4 cup (50 mL) crêpe batter into pan and cook for 30 seconds; flip and cook for another 30 seconds, until lightly browned. Transfer to plate. Repeat until all batter has been used to make about 12 crêpes. Let cool completely in the refrigerator before assembling cake.
In large chilled bowl, using electric mixer, whip cream until soft peaks form; pour in maple syrup and continue whipping until stiff peaks form.
Place 1 crêpe on serving plate, spread with 1/2 cup (125 mL) whipped cream then arrange layer of sliced strawberries on cream, placing strawberries close to edge of cake so red is showing between layers. Repeat layering, including strawberries in every other layer. Finish top layer with remaining whipped cream. Refrigerate for at least 1 hour before serving or for up to 8 hours.
Just before serving, arrange halved strawberries on top.
Nutritional Information
1 Serving:
- Protein: 8 grams
- Fat: 32 grams
- Carbohydrate: 39 grams
- Calories: 470
- Fibre: 3 grams
- Sodium: 95 mg