I made a strawberry crepe with lots of fresh strawberries. This time apply cream to the crepe, arrange it in 3 layers, glue the circle and harden, glad that the cross section is vertical. I think it’s full of strawberry smell, so I feel better.

Ingredient

4 eggs

50g sugar

1g salt

3g vanilla extract

200g soft flour

20g almond powder

500g milk

70g melted unsalted butter

red food coloring

220g strawberries

100g white couverture chocolate

30g fresh cream

300g cold cream

10g sugar

100g ice cream

10g sugar

Recipe

crepe dough
1. Add sugar, salt and vanilla extract to the eggs and mix well.

2. Sift flour and almond flour, pour in some milk (about 50g) and mix well.

3. Add the rest of the milk and mix well, then add the melted butter and food coloring (red) and mix well.

4. Strain through a sieve and marinate in the refrigerator for about 30 minutes.

5. Fry in a pan (24 cm) over low heat and let cool.

white chocolate ice cream

6. Add whipped cream to white chocolate, heat in microwave for about 25 seconds and mix well.

7. Put the sugar in and beat the fresh cream about 60-70%, then add some fresh cream into the white chocolate and mix well.

8. Add the mixed white chocolate to the whipped cream and beat vigorously.

9. Add chopped strawberries to the cream and mix well.

10. Put the cream in the center of the crepe, spread it out, fold the sides in the middle and then roll it up.

11. Apply the cream in the same way and roll it up.

12. After rolling the crepe, spread the cream over the crepe.

13. Secure with a strip of mousse and set in the freezer for about 3 hours.

14. I put sugar in whipped cream and then covered the cake and garnished with strawberries.