Strawberry Crepe Rosettes

This is a bit of a throwback - the last couple of months have been crazy - but this was a fun dessert to put together! I had been thinking about making a crepe cake, but figured that might be a bit challenging because I hadn't made crepes in... years, probably. I stumbled across this Tasty video and thought the concept seemed a bit more forgiving of technical errors, but I wanted a format that would be easier to share since this was going to a potluck - hence these strawberry crepe rosettes!

I made a bunch of round crepes, then cut them into 3 strips each. Then, I spread whipped cream on each strip, layered thin strawberry slices on top as below:

And then rolled them all together! Rinse and repeat... approximately 16 times?

Strawberry Crepe Rosettes

adapted from Contemplating Sweets

Ingredients

Crepe Batter

2 eggs, room temperature

400 ml milk

2 tbsp granulated sugar

1 cup all-purpose flour

1/2 tsp baking powder

2 tbsp butter, melted

1/2 tsp vanilla

Filling

1 cup heavy whipping cream

2 tbsp granulated sugar

1 lb strawberries, thinly sliced

Instructions

1. Heat the milk until just warm. Whisk together the flour, baking powder, and sugar. 

2. In a large bowl, whisk the eggs and add about 1/3 of the milk. Whisk to combine. 

3. Add the flour in 1/3-1/2 at a time, whisking to fully incorporate. When batter is mostly smooth, add the rest of the milk, and mix. 

4. Add the melted butter and vanilla and whisk to combine. Strain the batter through a mesh sieve into another bowl if desired, to remove lumps. Allow to set in fridge for about half an hour.

5. Whip the cream with the sugar until medium stiff peaks form. 

6. Heat a nonstick skillet to medium heat. Pour about 3tbsp of batter and swirl around until you have a thin circle. Wait a minute or two until you are able to flip. When cooked through, remove from pan and place on a plate. Repeat with remaining batter. Let cool. 

7. To assemble rosettes, slice each crepe into 3 strips. Spread a thin layer of whipped cream on each strip, then top with a layer of thinly sliced strawberries.

8. Roll one strip up (tightly if possible), then wrap it in the second strip. Continue wrapping with the third strip until the rose shape is formed. Set aside and repeat with the remaining crepes. 

I love that this recipe idea isn't too complex but can easily be glammed up depending on what you use to plate, how you decorate, switching up your filling of choice, etc. Definitely a lot of fun!