Strawberry Cream Crepe Cake
|Strawberries||3 Cup (48 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Pastry cream||1 Cup (16 tbs)|
Reserve a few pretty berries for decoration.
Slice remaining strawberries into a medium-size bowl.
Stir in honey.
Refrigerate for several hours.
Drain juice from berries into a small saucepan.
There should be about 1 cup.
If necessary, add enough water or orange juice to make that amount.
Stir cornstarch into juice until there are no lumps.
Cook over medium heat, stirring constantly, until mixture bubbles and thickens.
Add strawberries, and cook just until mixture bubbles again.
Chill in refrigerator.
On a cake plate, spread Pastry Cream between crepes, forming them into a stack.
Pour strawberry sauce over top.
Decorate with reserved berries.