# 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 for garnish
# How-To:
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 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 until no streaks remain. Spread the 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 pan and peel away parchment. 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 and whisk until smooth, then whisk in melted butter. Allow the batter to rest for 15 to 20 minutes at room temperature. Heat a nonstick skillet over medium heat and brush lightly with melted butter. Pour 1/4 cup of batter into the skillet and swirl to coat the bottom evenly. Cook for 1 to 2 minutes until the edges begin to lift, then flip and cook for an additional 30 seconds. Transfer to a cooling surface and stack finished crepes between sheets of parchment paper.
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, taking care not to overwhip.
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, then top with a single layer of sliced strawberries. Starting at the edge with cake and berries, use the plastic wrap to help roll the crepe into a tight log. Twist the ends of the plastic wrap to seal. Refrigerate the wrapped roll for at least 1 hour to firm up.
05 - Unwrap the roll and place on a cutting board. Using a sharp, thin knife, slice into 1-inch rounds, wiping the blade clean between cuts. Arrange on a serving platter and drizzle with strawberry sauce or melted white chocolate. Garnish with fresh mint leaves.
