Strawberry & Chocolate Crepe "Cake"

Byron Talbott crafts a layered “crepe cake” using alternating thin crepes, chocolate ganache, and strawberry purée. He guides you through getting consistent crepe texture, managing moisture in fillings, and stacking/crusting layers for a polished presentation. The result is an elegant dessert that feels cake-like but highlights delicate crepe technique and flavor contrasts.