Strawberry Lemon Creme Crepe Cake - light and creamy and perfectly sweet!
Over a medium high heat burner, add 1 teaspoon vegetable oil to a hot 10-inch non-stick pan. Use a paper towel to quickly spread it around, and remove any visible pooling oil.
Fill a ½ cup measuring cup almost full of crepe batter. Hold the hot pan by the handle, and tilt it slightly then pour the batter into one side of the pan. Quickly but gently swirl the mixture in one direction around the pan so that it evenly coats the bottom of the pan, until it won’t swirl anymore. If the pan is the proper heat, this will take just 2-3 seconds.
Use a spatula to gently flip the crepe, then cook for about 20 more seconds. Check the underneath side to make sure it’s cooked and slightly golden. Remove crepe from the pan and place on wax paper. Continue until all the batter is gone, layering wax paper between each crepe. Allow crepes to completely cool.
Spread the remaining strawberry lemon creme on the top of the cake. The top layer should be much thicker than the other cream layers.
This cake is not overly sweet, by design. It’s more of a light creamy dessert. If you prefer desserts on the sweeter side, I recommend alternating between the Strawberry Lemon Mascarpone mixture, and seedless strawberry jam when assembling the cake. You will only need to make half of the creme mixture in the recipe if you choose to do this. Use only two level tablespoons of jam for every other crepe layer, and two heaping tablespoons of strawberry lemon creme mixture for the others. Top with the remaining creme, and strawberries.