Strawberry Crepe Roll
I have fond memories of going to Hui Lau Shan(desert shop) with my family in Hong Kong and eagerly ordering the mango crepe rolls, savoring every bite of the sweet and creamy treat.
It is the start of strawberry season here and I wanted to recreate the crepe rolls with seasonal juicy strawberries. I am so excited to share my favorite childhood dessert recipe with you.
Ingredients:
2 large eggs
35g caster sugar
Pinch of salt
1/2 teaspoon of vanilla paste
100g all-purpose flour
275ml milk (adjust according to consistency)
40g melted butter and extra for greasing the crepe pan
red gel food colouring
Filling:
250ml heavy cream
75ml condensed milk
strawberries
Instructions:
In a large bowl, whisk together eggs, sugar, and salt.
Mix in melted butter, vanilla paste and sifted flour.
Add milk slowly in 3 parts and whisk until smooth. You may add a few drops of red food colouring to get a lovely pink crepe. You may need to add a touch more milk for a runny consistency.
Pour the batter through a sieve into a jug and cover with cling film and rest in the fridge for 1 hour.
Heat a crepe pan over medium heat and add some butter to grease and wipe off excess with kitchen towel.
Pour batter onto the pan and cook until surface is cooked, then flip and cook other side.
Repeat with remaining batter. It should yield about 8/10 crepes. it really depends how many you mess up at the beginning. I always waste 2 to 3 crepes. This is enough to make 2 cake rolls.
Layer 3 crepes overlapping with whipped cream and 4 rows of chopped strawberries.
Roll up crepes and refrigerate til firm. About 2 hours. Covering the rolls with cling film to keep them fresh.
Decorate with more strawberries and crushed freezed dried strawberries. Dust with icing sugar.