Strawberry Whipped Cream Crepe Cake

Last night, my department threw me a spectacularly lovely going away party. A potluck, I brought this cake.

This cake that I was sure was going to topple on the drive down to my generous colleague's home. Chicago's streets: utterly unaccommodating of driving-with-layer-cake. But, it did not topple! And it was delicious. Also, I saw Mr. T walking downtown on the way to the party. Pretty great night all around.

3/4 cup all purpose flour
3/4 cup whole grain pastry flour
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons powdered sugar
4 eggs, beaten
1 1/3 cups milk
2/3 cup water
1 teaspoon vanilla

1 cup whipping cream
1 tablespoon powdered sugar
about a pound of strawberries

Sift together the flours, salt, baking powder, and sugar. Beat together the eggs, milk, water, and vanilla. Combine the dry and wet ingredients. Get out the major lumps, but don't stress over them too much. Let the batter rest for at least an hour, up to six.

Heat a round, nonstick skillet over a medium flame. For each crepe, brush a few drops of grapeseed oil around the pan. Ladle some batter onto the pan, then lift and tilt it, allowing the batter to spread out into a thin disk. When the crepe starts to bubble and the edges begin to peel away from the pan, flip it. Cook for another 15 seconds or so, then remove the crepe and cool it on a wire rack. Repeat this process until all the batter's been used, stacking cooled crepes on a plate and cooling hot ones on the rack as you go. (To make ahead, you can cover these with plastic wrap and refrigerate overnight, then assemble the next day. That's what I did.) Depending on how big you make the crepes, you'll get something like 20 out of this recipe. The ideal size for the cake it probably about 8 inches in diameter. But mine were more like 10. Don't worry if the crepes are a bit misshapen. And don't worry if you mess some up. Those are the ones you get to eat while you finish assembling the cake.

To make the filling, combine the cream and powdered sugar in a cold mixing bowl and beat at medium speed with cold beaters until soft peaks form. Do not over beat.

Mash about 3/4 of the strawberries. Pick the ugliest or smallest or strangest ones to mash. Slice the others nicely and set aside. Carefully fold the mashed strawberries into the whipped cream.

Arrange your crepes so that the smaller ones will end up on top. Then, start layering. Put a crepe down. Spread it with a layer of the strawberry whipped cream. Crepe. Whipped Cream. Etc. Top with a final layer of whipped cream, then arrange the sliced berries decoratively. Serve soon, before the whipped cream begins to break down.

[Recipe adapted from Joy of Cooking]