Strawberries, Rhubarb and Cream Crepe Cake

6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose flour
7 tbsp. sugar
Pinch salt
vegetable oil

Prepare this batter the day before making the cake.

In a small pan, brown the butter, being careful not to burn. Set aside. In the same pan, heat the milk until steaming and allow to col for 10 minutes.

Beat together the eggs, flour, sugar and salt on medium low speed until just combined, then slowly add the milk and butter. Pour into a container with a spout, cover and refrigerate overnight.

To make the crepes, bring the batter to room temperature. In the meantime, prepare a baking sheet with a piece of parchment paper so you have a place to store cooked crepes. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Prep the pan by brushing the surface with oil, then pour in about 3 tablespoons of batter, quickly and swirling to cover the entirety of the bottom of the pan. Cook until the bottom just begins to brown, about 1 minute, then carefully lift flip the crepe any way you can. You can do this by lifting an edge and using your fingers, or by using an offset or regular spatula - whatever works for you! Cook on the other side for no longer than 5 seconds and flip the crepe onto the lined baking sheet. Repeat until all batter has been used.

Strawberry Rhubarb Sauce

1 lb strawberries, hulled and thinly sliced
1 c chopped rhubarb
1/4 c sugar, to taste
1 Tbsp lemon juice

Combine all ingredients in a small saucepan and cover. Let set at room temperature for about an hour to macerate and draw out juices. After an hour has passed, set uncovered pan over medium-low heat and cook, stirring occasionally, until reduced and syrupy, about 30 minutes. Pour into a bowl and refrigerate until needed.

Pastry Cream

1 cups milk
3 egg yolks
1/4 c sugar
1/6 c cornstarch, sifted
2 Tbsp butter, cubed and softened
1 1/2 tsp vanilla

Fill a large bowl with ice and pull out a smaller bowl (that will fit inside) fitted with a fine-mesh sieve to hold the prepared pastry cream. Set aside.

In a medium-sized saucepan, bring the milk to a boil.

In the meantime, whisk together the egg yolks, sugar and cornstarch until lightened, about three minutes. When the milk comes to a boil, temper the yolks but adding about half of the hot milk to the yolks while whisking to combine. Pour the tempered yolks into the saucepan over medium heat, whisking constantly until thickened but not boiling, about two minutes. Quickly press the pastry cream through the sieve in the small bowl and set the bowl in the ice bath. Stir until the temperature reaches 140F on an instant-read thermometer, then stir in the butter and vanilla. When the cream reaches room temperature, cover and refrigerate.


1 c heavy cream
2 Tbsp sugar
Pastry cream
Strawberry Rhubarb Sauce
Confectioner's sugar (optional)

Whip the heavy cream with the sugar to stiff peaks. Fold in the pastry cream. Set aside.

Pick out the best-looking crepe and set aside. Put down 1 crepe on a serving platter and top with a thin layer of pastry cream (don't use too much or the cake will slide). Add another crepe and top with strawberry rhubarb sauce. Continue stacking and finish by topping with the best-looking crepe. Chill for at least 2 hours. Let set at room temperature for 30 minutes before serving. Dust with confectioner's sugar, if desired.