Strawberries 'n' Cream Crepe Cake

What can get better than layers, upon layers of vanilla bean crepes, strawberry Chantilly cream, freeze-dried strawberries, strawberry jam, all enrobed in a white chocolate ganache?

I love making this for my Momma' on Mother's Day or for anyone really special in my life. It may seem crazy-time consuming and difficult, but its super easy and so rewarding to see all the layers of love you put into it when you're done!

Ingredients:

For the Crepe Batter:

3 eggs
1 1/2 cups milk
2 tbsp. granulated sugar or powdered sugar
1 cup flour
1/4 cup Pink Himalayan sea salt
1 tsp. baking powder
1 tbsp. vanilla bean extract or 1 vanilla bean pod, scrape

Strawberry Chantilly Cream

3/4 cup heavy cream
2 tbsp. strawberry gelatin

For Layering:

freeze-dried strawberries
strawberry jam or preserves

Ganache:

4 oz. heavy cream
12 oz. white chocolate

What Else You'll Need:

mixing bowl
mini offset spatula
6" well-seasoned cast-iron skillet or non-stick pan

Directions:

Combine ingredients for crepe batter in a bowl and mix until smooth and well incorporated. Cover with plastic wrap and set it in the refrigerator to rest for 2 hours.
Pour about 2-3 tbsp. (I used a mini scooper/disher) onto a heated skillet and cook on both sides. Repeat this process with the remaining batter. I didn't have to really use cooking spray on my pan in between cooking, because my cast-iron skillet is naturally non-stick. I just sprayed it once, for the first crepe, just in case. Set crepes aside to cool.
Prepare ganache by heating the heavy cream in the microwave at 5-10 second increments, until scalding hot. Pour over the white chocolate and slowly stir and incorporate until well combined. It helps to let the mixture sit, once you pour the hot cream and allow the residual heat to melt the chocolate. Stir slowly to avoid air bubbles.
Combine heavy cream, 2 tbsp. powdered sugar and strawberry gelatin and beat with a whip attachment until stiff peaks form.
Once the crepes have cooled down, and your ganache is pourable, layer the cake by starting off with a crepe, then spreading whipped cream, a layer of freeze-dried strawberries, then a crepe on top. Then spread a thin layer of jam with another crepe on top. Then spread a thin layer of whipped cream again and continue to alternate. You could also put freeze-dried strawberries only at the bottom, and just continuing with the cream and jam. Be sure to save some strawberries for garnish.
Pour ganache on to the top and allow to drip on the sides. Chill in the fridge or freezer until firm. Transfer onto a cake plate, garnish with mint leaves and freeze-dried strawberries. Slice, serve and enjoy!