Crepe Cake with Filling

Name: Crepe Cake with Filling
Ingredients: 8 crispy crepes; 3 medium-sized strawberries; 2 tablespoons of butter or margarine; 1/3 cup of granulated sugar; 1 tablespoon of cornstarch; 1 tablespoon of cold water; 1/2 cup of finely ground biscuit, blended in a blender; 1/2 teaspoon of ground cinnamon; 1 tablespoon of granulated sugar; 1 cup of sour cream; 2 tablespoons of chopped hazelnuts

1
8 crispy crepes
2
3 medium-sized strawberries
3
2 tablespoons of butter or margarine
4
1/3 cup of granulated sugar
5
1 tablespoon of cornstarch
6
1 tablespoon of cold water
7
1/2 cup of finely ground biscuit, blended in a blender
8
1/2 teaspoon of ground cinnamon
9
1 tablespoon of granulated sugar
10
1 cup of sour cream
11
2 tablespoons of chopped hazelnuts

Ingredients

1
8 crispy crepes
2
3 medium-sized strawberries
3
2 tablespoons of butter or margarine
4
1/3 cup of granulated sugar
5
1 tablespoon of cornstarch
6
1 tablespoon of cold water
7
1/2 cup of finely ground biscuit, blended in a blender
8
1/2 teaspoon of ground cinnamon
9
1 tablespoon of granulated sugar
10
1 cup of sour cream
11
2 tablespoons of chopped hazelnuts

Directions

1
Wash the strawberries, remove the seeds, and cut into thin slices
2
Melt the butter or margarine in a pan, add the strawberries and 1/3 cup of granulated sugar
3
Cover and cook over medium heat for about 10 minutes, stirring frequently until the strawberries are soft
4
Dissolve the cornstarch in cold water and add to the strawberries
5
Continue cooking over low heat, stirring constantly until thickened
6
Set aside
7
Blend the biscuit crumbs with cinnamon and sugar
8
Place one crepe on a plate, spread about 2 tablespoons of strawberry mixture, 1/3 cup of sour cream, and some ground biscuit on top
9
Repeat the process with the remaining crepes, stacking them one on top of another
10
Spread the remaining sour cream over the top crepe and sprinkle with chopped hazelnuts
11
Chill in the refrigerator for a few hours before serving.