Strawberry Crêpe Cake

I'll never forget the first time I had crêpes in Paris. My taste buds often crave the fluffy, yet surprisingly thin, cakes filled with a combination of sweet and savory ingredients that I had over a year ago.  I'm actually surprised that it's taken me this long to try making my own version, and even now I haven't technically made the savory crêpes that I tried during my trip to France.  Instead, I got a bit emotional this week and had an urge to make a cake. I had no idea what kind of cake --in fact, I really am not much of a baker.  All I knew was that I wanted to make something that I could top with these beautiful edible flowers.  The crêpe cake was definitely something I never thought I could make.  All the images I had seen in the past seemed so complex and definitely looked like it required more patience than I'll ever have.  Regardless, I was up for the challenge.  The crêpe cake seemed like it would sufficiently satisfy my urge -- and, it did.

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Strawberry Crêpe Cake with Edible Flowers

4 eggs

4 cups rice flour

4 cups milk

1/2 cup grapeseed oil, ½ tbsp for each crêpe

1 ounce of fresh strawberries, sliced

2 pint of heavy cream

1 tablespoon confectioners sugar

Edible flowers

In a large bowl, mix eggs, flour, and milk with a fork until batter is smooth. Heat ½ tbsp oil on medium-low in non-stick pan. Pour a ladle-full of batter into the pan, then roll the pan from side to side until you create a round shape. You can also use the back of the ladle to gently spread the batter and make it even thinner. Cook each side for 1 to 2 minutes or until golden brown. Transfer crepes to a plate and let cool. Repeat the same steps until you finish all the batter, using 1/2 tablespoon of oil when the pan dries out.

In a medium bowl, whisk heavy cream until it reaches a stiff peak. Add confectioners sugar, whisk again for another 10-15 seconds. Then, fold in strawberries.

Stack crêpes one on top of the other, filling each layer with cream mix. Decorate with edible flowers.