- In a large bowl whisk together milk and eggs
- In a separate small bowl mix together flour and salt
- Gradually add dry ingredients to the wet ingredients and whisk together vigorously to avoid clumps. Consistency should be similar to cream.
- Heat a crepe pan to low heat and generously coat with butter
- Add ¼ cup of your crepe batter at a time to the heated pan and cook until the bottom is light brown, approximately 1-2 minutes
- Using a spatula, flip crepe and repeat until the other side is lightly browned, then set aside.
- To prep the whipped cream start by simmering the heavy cream and sugar in a medium sized pot on medium high heat for 5-6 minutes.
- Once simmered, add white chocolate and stir until it’s melted
- let cream chill for at least 1 hour or over night, then whip with a hand mixer.
- Cut your strawberries as thin as possible.
- Then layer the cake; Crepe ->Cream -> Strawberries -> And Repeat until you’re out of crepes!!
