Strawberry Crepe Cake

4 gelatin sheets
1 lb Fresh or frozen strawberries
1/2 cup (100g) sugar
2 cups (480g) whole milk
1/2 cup (100g) sugar
1/4 cup (55g) unsalted butter
Pinch salt
1 tsp vanilla extract
3 Tbsp (30g) cornstarch
2 large eggs
3 large egg yolks
1 cup heavy whipping cream whipped to stiff peaks
1 lb fresh strawberries cut into a 1cm dice, plus a few whole berries for the top
Confectioners’ sugar for top

Blend all the ingredients together in a blender until smooth. Pour into a container, cover and refrigerate for several hours or overnight before making the crepes.
Gently stir the crepe batter before using.
Heat a 6-inch crepe pan over medium low heat. Lightly butter the pan and pour in 1-ounce of batter. I use a 1-ounce ladle so each crepe is the same size.* The first crepe is usually a mess, so don’t despair if it isn’t perfect. Cook the crepe until the edges turn golden brown. Using a medal spatula (think cake decorating) lift the edges of the crepe all the way around the pan, then lift the crepe and flip. Cook on the second side for just a few seconds to set the batter. Do not add any more butter before cooking the remaining crepes.
Continue with remaining crepe batter. Makes about thirty 6-inch crepes.

In a small bowl, soak the gelatin sheets in 1/2 cup of cold water. Set aside.
In a medium-large sauce pot bring the strawberries and sugar to a simmer. Cook until the strawberries are soft, then use an immersion blender to puree the fruit.
Squeeze the excess water from the gelatin sheets and add them to the strawberry mixture.
In a medium-large sauce pot, bring milk, 1/4 cup of sugar, butter, salt and vanilla to a simmer.
Whisk together cornstarch and remaining sugar. Add eggs and yolks, mixing into a smooth paste.
Slowly, and in small amounts, whisk the hot milk into the egg mixture. Once the egg mixture is warm to the touch, whisk back into the remaining milk in the pot.
Bring the mixture to a boil, whisking continuously for 3 minutes. Whisk in the strawberry mixture until smooth.
Pour into a shallow container, cover with plastic wrap directly on the surface of the pastry cream and set in an ice bath until cool, stir every 15 minutes so the gelatin doesn’t set too hard before folding in the whipped cream.
Once the pastry cream is cooled to room temperature, stir until smooth, then fold in the whipped cream. Chill for at least 3 hours or overnight.

Place a crepe in the center of a serving plate. Spread about 3 tablespoons of the strawberry filling over the top, then sprinkle a couple tablespoons of the diced strawberries over the filling. Place another crepe on top and repeat this with the remaining filling, strawberries and crepes until they are used up.
Refrigerate the cake until set, at least a couple of hours or overnight. Once the filling has set up, gently wrap the cake in plastic wrap if leaving overnight.
Dust with confectioners’ sugar and decorate with more strawberries to serve. Cut the cake with a thin, sharp blade dipped in hot water.