🍓 Strawberry Crêpe Cake Roll Delicate layers of homemade crêpes filled with fluffy cream and sweet strawberries, rolled into a beautiful dessert log. Simple, light, and irresistibly good—perfect for spring brunches or afternoon tea. #StrawberryCrepeDelight 🥞 For the Crêpes: * 125 g flour * ½ tsp salt * 40 g sugar * 4 eggs * 300 ml milk * 40 g oil * 1 tsp vanilla paste * Fresh strawberries (for filling) Instructions: 1. In a bowl, whisk together flour, sugar, salt, eggs, milk, oil, and vanilla until smooth. Strain the batter to remove lumps. Let it rest for 15 minutes. 2. Heat a non-stick crêpe pan and lightly grease it. 3. Pour in less than ½ cup of batter (for a 12-inch pan), swirl to coat, and cook for 1–2 minutes on each side. 4. Repeat until all batter is used. Cool the crêpes completely before assembling. (Make about 8 pancakes) 🍰 For the Cream Filling: * 300 ml double cream * 150 g mascarpone cheese * ¼–⅓ cup condensed milk (adjust to taste) * 1 tsp vanilla paste Whip all ingredients together until fluffy. Keep chilled until ready to use. 🍓 To Assemble: 1. Lay 6 cooled crêpes overlapping slightly on a sheet of parchment paper. 2. Spread the cream mixture across the center. 3. Place whole strawberries at one end (to form the center of the roll), then arrange thin strawberry slices in a continuous row to cover the rest of the cream. 4. Roll tightly from the side with whole strawberries into a log shape. Wrap tightly in parchment paper. 5. Chill in the fridge for at least 1 hour before decorating and slicing. Serve chilled and enjoy this elegant, fruity treat! 🍓✨ #Recipe #HomeCooking #chula_buonappettito #crepecakeroll #crepecake #crepe #strawberry - @chula_buonappettito