Strawberry Crepe Cake - Food Wishes
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- Опубликовано: 1 окт 2024
- Learn how to make a Strawberry Crepe Cake! Using this simple technique, you can turn any of your favorite cakes and fillings into visually stunning, multilayered masterpieces. By the way, I said this is simple, not fast. Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Strawberry Crepe Cake recipe!
You can also find my content on Allrecipes: allrecipes.com/...
Check out the recipe: www.allrecipes.com/Recipe/273285/Chef-Johns-Strawberry-Crepe-Cake/
I've got to try this, but I want to use fresh Strawberries - I just love the taste so much better than jam.
I will heat them up but not fully cook them.
And Cream Cheese with Vanilla Chobani Yogurt!
Yum!
Please find (create) us a Pie or Cheesecake type dessert With Lime Chobani Yogurt and maybe a layer with Vanilla.
The lime is addictive!
I'm thinking - a crushed pecan/flour/butter crust.
Help me out - I've been wanting to create a Pie/Cheesecake with these ingredients for 2 years!
You got the Chef Food Science know-how! ✨
Im just gonna call it Strawberry Shortcrepe.
Very punny
👌🏾
*tallcrepe
Halinspark that's cute
@James Michael eggsactly
"All the single layers, all the single layers"
itsdynasty Now put your crepes up
itsdynasty,
💍
@itsdynasty. So cute!😁
This was released late at night because it's basically porn.
Schwieg stiff peaks
Some Barry White in the background.
😂😂😂
I feel like John would be disappointed in me if I didn't listen all the way to the very last note on the piano.
He would be very disappointed in you...very!
That's what I've been thinking ever since I started watching FW a long time ago! Gotta hear it!
it is not something we can very gracefully cut with a fork.... proceeds to murder the crepes.
Sometimes things need killing.
@Robert Pruitt. Haha, my sweet elderly mother said this very thing, while watching Slingblade! I was so shocked, but I agreed with her.
best bit of the video
You are, after all, the Nathan Drake of your Strawberry Crepe Cake
We Have A Winner!
"but no worries i just hid that with a strawberry" XD
this is how we can hide all our mistakes now :D
I'm here specifically for the " you are after all the.." reference. ❤
“Mascarpone... No relation to Al Capone” That should be on a t-shirt.
I love how you own your mistakes, and show how to 'correct' them. You evoked memories of my French Canadian Mom. Thank you!
My favorite parts are when we can see your reflection in the metal bowls, Chef. 😁
Sorry for making it weird. 🤦♂️😅
You good😂
Me too!
Oh my gosh...this reminds me of how my late mother used to stack warm, thin pancakes and layer with butter, lemon juice and sugar....Sunday night supper 💜
My mom did the same. Was a nice Sunday treat after church.
It's 11:23pm and I'm now starving. Thanks John, I now have to go rummage in my fridge for something nowhere near Crepe cake.
There are no mistakes when making crepes, rather we've simply got delicious imperfect snacks.
Already made this, but with raspberries. It actually yielded *more* crepes, which is always good. Everyone loved it, it's half gone after a few hours! Thank you Chef John for another delicious recipe.
The difference between “jellies”, “jams”, and “preserves” is literally the size of the pieces of fruit involved. For example, jelly has no discernible pieces of fruit in it. Jams have small pieces and preserves have noticeably bigger pieces.
'Behold, the standard to which all others are judged by'. Another gem....thanks Chef.
Yer a diet killer, John. But I don't care! Everything I've made from this channel is delish!
You are, after all,
The 19 Layers and Counting
When you have enough jam
To continue the mounting.
You are, after all, the Madonna, of what I call French lasagna
Looks amazing, like everything you do. Thank you for all the great content.
Hi Super Chef John!!! Here 8n Chile we eat lots of crepes. Kids have them rolled with Dulce de Leche, we make them with ham and cheese, each individual rolled and then with a cheese bechamel sauce on top, etc. But there is one that my mother prepared, similar to yours p, but savory. First crepe, a thin cover of mayo, add lettuce, cut very thin, add another crepe, add slices of to tomatoes, adding mayonnaise on each crepe, then peas, another crepe, peas, another crepe, cut up boiled eggs, another crepe, ver thinly sliced sliced cucumber, another layer with canned corn, etc. When you are done, put mayo on top and decorate as you like, with black olives, hard boiled eggs, etc. If you wish, you can add tuna salad, or chicken salad on one of the layers. This “cake” can be served for a luncheon. I make my crepes larger for this purpose. I thought you might like this idea that we enjoy here. Much love to you!!!,
I love when Chef John does single serve recipes.
I bet some sliced almonds or dark chocolate shavings every few layers would have been nice.
That looks fantastic! I was feeling kinda lazy so I just made a small batch and rolled them, great stuff!
Since I've done a few of these, I have some comments.
- Every other layer cream and jam. No need to add the extra work to mix on each.
- If you make the crepes the day before, they will stick together. This can be lessened by a minute in the micro wave, also separation is helped if you add a cross of two inch wide strips of grease proof paper between layers of crepe as you stack them for storage.
Thanks for those tips, I like the idea of alternating the cream and jam layers.
We don't have grease proof paper in the US. Just wax paper. Are they the same?
@@ellengregory8002 I wouldn't know, I'm Swedish and the direct translation to what I use is sandwich paper. My guess would be yes, but I don't know.
@@ellengregory8002 We use baking/parchment paper in Finland :)
Here in Venezuela, we use Bolivar paper.
Chef John why are you posting at 2 am.
Because he's the Optimus Prime of his posting time?
Why r u awake at 2 am
I love this guys comedic delivery so much. I’ve been binge watching since I discovered this channel the other week 😆
Permission to use raspberry, Chef? I mean I'm gonna do it anyway but I'll feel better if you say I can.
at about 2:00 in he says you can use any jam or preserves you like, so I'mma go with red currants
Having watched this channel for years I can tell you chef John encourages experimentation as long as it is getting people in the kitchen and cookin'.
You will, after all,
Be strait up illin’,
If you dig into this cake
Before it’s been chillin’
Haha, noice!
This Looks amazing
Hello world!
You are, after all,
The visual slayer
When you perfectly center
Each crepe layer.
Grape TomatoGirl
: since you ARE Grape Tomato Girl, May I presume you like grape tomatoes? Try making tiny, bite-size Caprese salads using one half of a grape tomato, a drop of olive oil, a drop of balsamic vinegar, a few grains of salt, a tiny coin of fresh mozzarella, and the tip of a basil leaf. You're welcome! :)
Adam Churvis,
You have presumed correctly 🍅
(I also love grapes. Which is why I didn’t separate TomatoGirl- - which actually, doesn’t make any sense now that I’ve typed that out 🤔)
Thanks for the recipe!
I’ll be making it soon- - your version, and for myself, the vegan version, using Miyoko’s Vegan Mozzarella Cheese 😋
We’re a household of eight- so, I’m used to cooking this way. I’ve ‘veganized’ many of Chef Johns recipes. My family devours both his version and the vegan version 😁
In fact, I’m just about to pull his Greek lemon and garlic chicken out of the oven now for the family. I made a separate casserole dish of the potatoes alone (vegan) so I can still enjoy at least the potatoes, lol. I use mushrooms as the ‘meat’. I don’t do much prepared vegan meats. Pricey and, they taste better when you make them at home.
Thank you, again, for the recipe. I love, and miss caprice salad 🥗!!!
(My apologies for being *that* vegan who tells you I’m vegan- - I just wanted to be honest when i said I’d be making it and who was going to eat it 😋😃)
@@grapetomatogirl2141 Vegan is actually making its way into international cuisine competitions. The Bocuse d'Or now requires a Vegetable Platter; I don't know if it's vegan, but it wouldn't be much of a hop to pure vegan from what I had seen of the competitors' entries. I have done a little experimentation with seitan, tofu, tempeh, and TVP, and there is no reason why great food cannot be made from these protein-rich ingredients with great flavor and great texture. Just the variety of tofu styles alone give us enough of a culinary palate from which to work. Let me know if you want my recipe for Looed Pressed Tofu, which is a compressed tofu slow-braised in Chinese Lu master sauce (once it's finished). I just finished rounding up all the exotic ingredients three days ago. This better be good, I tell you. But what I'd really like to develop is a vegan Bolognese Ragù made from a mixture of seitan, tofu, and TVP, to make a killer vegan lasagne.
Just a helpful tip.
If you add some gelatin to the cream mix, and set overnight, it will set up magnificently.
That reminds me A LOT of a Napoleon cake. That's very nice.💖
Looks nice but too much work. Would rather put filling on a crepe and then eat two or three crepes.
Thats how lots of Europeans eat them! Just the pancakes with some topping.
I bet you licked that fork after scraping the layers in the end!😋
Looks good and easy. I think I would try this with alternating layers of cream cheese and the strawberry cream.
Yes, I will try it for Mother's Day! Thank you so much for all of your GREAT recipes and fantastic videos. 💕🌺💟🌷
"The more you make the taller Your Cake" 🤣
Thank You Chef John for making the World a Happier and more delicious place ❤️
I don't think I've ever been this early... 50 seconds! But I DO love strawberries, and I DO love crepes. And I DO love cake!
Who doesn't😃
Peeps...What...you don't like whipped cream??? : D
@@poppykok5 lol! I didn't know there was whipped cream in it when I made the comment. I do love me some whipped cream.
My guy it’s 2am love the vids though
MrImtoogood2323 Right, why are you up, Chef
very coooool👍 I'd like to make it in my channel😘
So every year I make my wife's birthday cake. This year I did raspberry crepe cake with dark chocolate ganache. I put a sprinkle of cayenne in the ganache. Thanks for the recipe
Chef John. It turned out amazing
where's the link for "The more you make, the taller your cake" t-shirts?
Thats not far at all from a Swedish pancake cake.
I do this with lingonberries or lemon curd. Magical
Lingonberry? Never heard of those. Is it a regional berey?
Looking so good 😍
Frank Lloyd Wright of stacking crepes right.
Too obvious?
Oh no! Right before bed 🤤
Chef John, I got a FOOD WISH! Kazandibi! Please, I need it!
Each layer would end up in my mouth instead of on a plate. Nom nom.
How'd you know to upload this at 1 am when i was already binging your videos?
This is much more elegant than my crepe based desert... But mine wins the on the decadence factor:
I make a good thick crepe, top it with cheese creme, banana purée, jam and chocolate chips, roll it tight, put it in the freezer for 30 minutes, then I dunk it in it's own batter, deep fry it and serve drizzled with maple syrup.... Honestly, it looks like crap... the presentation is terrible, but it's really good
Strawberry crepe cake my favorite. You nailed it Chef John. Amazing, sharing
I think he made that video already
Why is it that Chef John steals our sleep by posting delicious late night videos? 🙄🙄🙄
🙂
Jelly is fruit juice set with sugar and pectin, jam is juice, solids, sugar, and pectin, and preserves are just fruit, sugar, and pectin.
Preseves for the win!
Difference between "fruit" and "juice and solids"?
M.K. Carol
In the case of “juice and solids”:
Extra juice is added, or the fruit in question is juiced/mashed before cooking to yield a better product .
Jelly is completely smooth (from juice)
Jams are quite smooth, except for seeds.
Preserves/compotes are chunky due to leaving the fruit mostly intact, aside from dicing large fruits.
All I got from that is fruit, sugar and pectin in some order or combination makes yummy sweet stuff 😋
Jelly is gelatine; Jam is sugar.
you know, a boston cream version of this might be interesting. alternate custard and chocolate for each level...
Very very nice recipee 😋😋👍👍👍
Should have done a Smith Island cake. Best multi-layer cake known to man.
Chef John WHY I need to sleep!
Why are you uploading at 2:00 lol?
Devotion I suppose. Burn that midnight oil!
Timezones.
"It's scientific fact that people love layers." Me, looking into the distance, the camera zooms in on my wistful eye, a reflection of Shrek dancing in the lense
Stacked or not, strawberry and crepes does it for me!!
Wow.... that looked delicious, and so simple!! Thanks!!
Mr Wishes,
could you make a Hungarian-Jewish Flódni cake?
U shouldve put the already filledcrepes in the fridge between layers- thats a cake decorating trick
"The more you make ,the taller your cake" Yep..that's a thing 😀.I love your videos 💞🧘🏾♀️
Grand Marnier in the batter and orange marmalade as the filling.
I think it could be an X-rated creamsicle.
the differences are very simple. Jelly=just juice, Jam=pureed fruit, Preserves=pieces of fruit
would it be possible to use frozen berries?
As far as I'm aware, jam is equal sugar and fruit, while preserves usually have less sugar. In fact I think it's law here in NZ that if it's labelled jam it must be that ratio.
I enjoyed seeing chef John make all those rookie mistakes
I'm sure I've seen Chef John make that mistake with the same rimmed plate/shallow bowl before. I just can't remember which video.
@@recoil53 Really....I dunno why but it had me laughing
Its 11:40am in India. And I just finished eating pancakes.
By the time you finish making this....you'll have enough room to put it away!
Thank P.M Moti for his most recent investment commitment of 40 billion (with a b) in U.S automotive manufacturing.
Lucky!!!!
Oh lord that looks good
Strawberry Short Crepe.
I love this I made this last year with mango and it was really yummy
Yummy 😋 Beautiful 💕👍🏼🙏🏼💕 We so enjoy your video’s. 🌸
Damn you, Chef John. I’m going low-carb and you’re SABOTAGING ME!!!
What about almond flour crepes maybe? Good luck
Same!
Oooooooo.......I have a crape maker....never used it....but i'ts one of those things that you coat the top? or bottom with the crape batter & it is like an iron convex ladle that you coat and heat over the burner.....anyhow...maybe I can figure it out....
The more you make
the taller your cake
if the cake
you're making
is made of crepes
- Burma-Shave
(Reads comments) Dudes, I'm on the west coast, so it's only 11pm :p
I am in sweden. Its 9.02 in the morning
I just made ur Pecan Sour Cream Coffee cake- and lemme tell ya!!!!!! Bomb af😍😍🥰🥰🥰
FIRST
Thanks Chef
Thanks for mentioning Jack White! I love him!
instead of saying "getting wasted" or "getting loaded" or whatever... people should say "getting layered"
LSB that honestly make sense 😂
Russian blini or European pancakes.The best ones are with honey and walnuts.
I am not a sweets guy but this is amazing.
In Germany it’s only allowed to call it jam „Marmelade“ when it is made out of citrus fruits. Otherwise it is called Konfitüre.
Looove you Chef John
Interesting!!
Yessiree Bob! This is way better than cow penis pizza.
- Kawhi Leonard
Hey just want to mention to anyone making this, that it's super easy to make small crepe cakes for individual servings. They look really beautiful and you don't have to worry about them falling apart when you cut into them. We do dark chocolate ones with powdered sugar and raspberries at Christmas. Just a thought.
Thanks I needed this Bcz I want to make one for my bestfriend for the picnic 😭
@@ihavenolife3857 Just make a couple of practice ones and you will have the hang of it. It's really easy. If you're taking them on a picnic, I would recommend letting them cool off before you fill them, and then wrapping them in wax paper or something similar to help them keep their shape. Just remember, even if they are a mess, they'll be delicious, which is all that really matters!
@@cwbrooks5329 okay thank you so much for the advice and what do you by cooling it off?
@@ihavenolife3857 Well, if I remember correctly, you're going to be spooning strawberry preserves and cream in between the layers, and if the crepes are too hot that stuff will just sort of melt and run all over everything. You won't have pretty layers. If the crepes are room temp, that won't happen. You could even chill the "cakes" in the fridge after you construct them to set them, especially if you have to walk a bit for your picnic.
@@cwbrooks5329 ohhh okay thanks a lot I will keep that in mind but thank you so much for the advice god bless you 🥹
"If these are not exactly centered you could end up with an Icky Thump."
Top it with some blueberries and it would be the perfect 4th of July picnic dessert. Looks good chef!
WARNING! This video contains the fab Chef John cooking without the use of cayenne pepper - shocking, I know
5:40 I’ve never wanted to lick a spoon more in my life.
Yum yum! So late, for me it's 11:00, what time is it for you, lol?
I'm watching at 1am!
PandaBuns 1:00am
Here in Sydney, Australia, it's 4:00pm Saturday afternoon...
8am Germany
I’m going through the comments and seeing all the people that are looking at this at 2 am, hey East Coast!
FYI: Jelly is a clear, gelatinous fruit spread, no fruit solids to speak of.
Jam is a thicker fruit concoction that is spreadable and has some fruit solids.
Preserves are spreadable fruit concoctions, thicker than jams, and have pieces of whole fruit.
Marmalade, you ask? Marmalade is kind of in a class by itself. It's made from citrus and uses both the rinds and the whole fruit. Orange Marmalade is the most common.
Conserves tend to be more on the savory side and are kind of the equivalent of a European chutney. Think preserves but chunkier and usually served like you would a chutney.
The Fruitspread expert😎
@@AnaisAzuli Haha! Sorry! Just trying to provide some insight into the mysteries of jellies and jams. We have an orchard, so I make a LOT of all of these every year. 😌
I love this.