Strawberry Crepe Layer Cake

This crepe layer cake is my lame attempt at making an ombré cake. I was itching to make something with different shades of the same color but was not in the mood to heat up the oven to bake a cake or cupcakes. I thought crepe layer cake would be a better choice and besides I really love crepes. I wasn't successful in making distinct color hues of dark pink to the lightest but the crepe cake is still so delicious. There's an added step of dividing the batter and custard filling into 4 equal portions then adding food dye but it wasn't that difficult nor time consuming. 

Strawberry Crepe Layer Cake

crepes

1 cup whole milk

¼ cup strained fresh strawberry puree

1 cup all-purpose flour

2 large eggs

3 tablespoons melted butter

butter for the skillet

custard cream filling

2 cups whole milk

1 cup all-purpose flour

½ to ¾ cup sugar

pinch of sea salt

2 eggs, beaten

1 tablespoon butter

1 teaspoon strawberry flavor extract or oil, optional

1½ cups cold heavy whipping cream, whipped

• Crepes: Blend all ingredients in a blender. Transfer into a measuring cup, cover with plastic film, and refrigerate for 2 hours. If you want different hues of the same pink color, divide into 4 portions and add liquid red food dye. Place a large piece of plastic wrap on the kitchen counter. Heat a 7-inch nonstick skillet over medium-low, spread a small dot of butter, scoop out 2 tablespoons of the batter, quickly swirl and shake the skillet to distribute the batter evenly. Cook for a minute or two or until the edges come off the skillet. Flip and cook the other side for less than a minute. Flip the skillet over the plastic wrap and let crepe cool.  Do not stack the cooked crepes. Makes approximately 20 6-inch crepes.
• Custard cream filling: While crepe batter is chilling, prepare the filling. Scald the milk. In a small bowl, whisk together flour, sugar, and salt. Add the egg and whisk until smooth. Add a little of the scalded milk to the flour mixture then add back to the scalded milk. Cook while whisking constantly until mixture has thickened. Remove from heat and stir in butter and flavoring. Transfer into a shallow container, cover the surface with plastic wrap and refrigerate until ready to assemble. When completely chilled, fold in the whipped heavy cream. 
• Assemble the crepe layer cake: On a serving platter lay 1 crepe, pipe or spread a thin layer of custard cream, top with another crepe and custard cream until you use up all the crepes. Freeze for half an hour or refrigerate for 2 hours before cutting into wedges. Serve with fresh strawberries.