Strawberry Cream Yogurt Crepe Cake
Strawberry Cream Yogurt Crepe Cake
No-Oven! Homemade Strawberry Cream Yogurt Crepe Cake using Korean Wheat Flour
Create the elegant crepe cake you’d find in cafes or dessert shops right in your own kitchen! With simple ingredients and just a frying pan (no oven needed!), you can craft a sophisticated cake. The harmonious blend of delicate milk cream and fresh strawberries layered between thin crepes is simply divine.
Crepe Batter Ingredients- 160g Korean traditional wheat flour (or cake flour)
- 4 large eggs
- 40g unrefined sugar
- 1g salt
- 60g unsalted butter
- 400g milk
Cooking Instructions
Step 1
Ensure all ingredients for the crepe batter are at room temperature. Conversely, the heavy cream for the filling must be kept cold.
Step 2
Melt the unsalted butter gently using a double boiler. Place a small bowl with the butter over a pot of simmering water.
Step 3
In a large bowl, whisk the 4 large eggs until lightly beaten. Add the 40g of unrefined sugar and 1g of salt, and whisk until the sugar has completely dissolved. (Since unrefined sugar has larger granules than regular sugar, I found it works best to maintain the egg temperature around 40°C (104°F) while mixing to help the sugar dissolve smoothly. You can test this by feeling the warmth.)
Step 4
Once the sugar is dissolved, pour in the 400g of milk and whisk gently to combine. No need to overmix.
Step 5
Sift the 160g of Korean traditional wheat flour (or cake flour) into the batter. Sifting the flour beforehand makes it much easier to achieve a smooth, lump-free batter. Use a spatula or whisk to gently mix until no dry flour streaks remain.
Step 6
After the flour is incorporated, pour in the melted and slightly cooled unsalted butter. Mix well until everything is evenly combined. The butter will contribute to a richer texture.
Step 7
To ensure a silky-smooth crepe batter, strain it through a fine-mesh sieve. This step removes any tiny lumps of flour or unincorporated ingredients, resulting in perfectly delicate crepes.
Step 8
Your perfectly smooth and lump-free crepe batter is ready. Now you can begin cooking the thin crepes.
Step 9
Prepare a non-stick frying pan, approximately 20cm (8 inches) in diameter. Heat the pan over low heat, then lightly grease the surface with a small amount of butter using a paper towel. Ladle about 1/4 cup of batter into the center of the hot pan and swirl the pan to spread the batter into a thin, even circle. (This size pan will yield about 23-25 crepes.)
Step 10
Cooking each crepe requires a bit of attention, but thin and even crepes are key to a beautiful cake. Cook each side for about 1-2 minutes, or until bubbles form on the surface and the edges begin to lightly brown. The entire process of cooking all the crepes should take around 30 minutes.
Step 11
Now, let’s prepare the luscious filling for your crepe cake. Pour the approx. 200g of cold heavy cream into a chilled bowl and begin whipping.
Step 12
When the cream starts to thicken and holds soft peaks (meaning it stays briefly when you lift the whisk), add the 20g of unrefined sugar and 5g of honey. Continue whipping until medium peaks form (the peaks curl over slightly when the whisk is lifted). Gently fold in the 80g of yogurt to complete the cream filling. Be careful not to over-whip, as the cream can curdle.
Step 13
Place one cooked crepe onto your serving plate or cake stand. Spoon about 1 tablespoon of the cream filling onto the crepe and spread it thinly over the entire surface. (Using too much cream can make the finished cake feel overly rich or heavy.)
Step 14
Arrange about 4-5 strawberry slices on top of the cream layer. Then, spread another thin layer of cream over the strawberries. Repeat this process, layering crepes and cream with strawberries, about 5-6 times. (It’s ideal to create about 2 layers of strawberry filling within the crepe stack.) Once the final crepe layer is in place, transfer any remaining cream filling into a piping bag or a zip-top bag with a corner snipped off. Pipe the cream decoratively on top of the cake and garnish with fresh strawberries to finish your delightful Strawberry Cream Yogurt Crepe Cake!
