Save My kitchen counter was covered in pale yellow crepes, and I had no idea how I was going to turn them into sushi. A friend had sent me a photo from Tokyo—elegant pinwheels of cream and berries wrapped in something impossibly thin—and I became obsessed. After three messy attempts and one catastrophic overfill that exploded whipped cream across my apron, I finally nailed the tight spiral. Now it's the dessert I make when I want jaws to drop before the first bite.
I made this for my sister's bridal shower, and the room went silent when I brought out the platter. Everyone assumed I had ordered it from a bakery until I admitted I had been up at dawn, swirling crepe batter in my oldest skillet. One aunt asked for the recipe three times before she left. That night I realized this dessert doesn't just taste good, it starts conversations.
Ingredients
- All-purpose flour (crepe batter): The foundation of tender crepes, sifted once to avoid lumps that ruin the delicate swirl.
- Eggs (crepe and sponge): They bind the batter and give the sponge its airy lift, so use them at room temperature for better volume.
- Granulated sugar: Just enough sweetness in the crepe without competing with the cream and berries.
- Fine sea salt: A pinch in both batters sharpens flavor and keeps everything from tasting flat.
- Whole milk: Adds richness to the crepe, making it golden and pliable instead of papery.
- Unsalted butter (melted): Keeps crepes from sticking and adds a whisper of dairy warmth.
- Cake flour (sponge): Lighter than all-purpose, it creates the cloud-like crumb that rolls without cracking.
- Vanilla extract: I use it in both the sponge and the cream because vanilla is the quiet hero of this dessert.
- Heavy whipping cream (well chilled): The cold is non-negotiable, it whips faster and holds peaks longer without turning grainy.
- Powdered sugar: Dissolves instantly into whipped cream, no gritty crystals to ruin the silk.
- Fresh strawberries (hulled and thinly sliced): The juiciest ones leave a pink stain on the cream, which is exactly what you want.
- Strawberry sauce or melted white chocolate: A drizzle on top turns homemade into haute, use whatever feels right that day.
- Fresh mint leaves: They add a pop of green and a breath of freshness that balances all that cream.
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350°F and line an 8x8-inch pan with buttered parchment. Whisk eggs, sugar, and vanilla on high until the mixture is pale and thick enough to leave a ribbon when the whisk is lifted, about 3 to 4 minutes, then gently fold in sifted flour and salt until just combined. Spread the batter evenly, bake for 10 to 12 minutes until springy, then cool completely before slicing into thin half-inch strips.
- Make the Crepes:
- Whisk together flour, sugar, and salt in one bowl, eggs and milk in another, then combine and stir in melted butter until smooth. Let the batter rest at room temperature for 15 to 20 minutes so the gluten relaxes and bubbles disappear. Heat a nonstick skillet over medium, brush with butter, pour in a quarter cup of batter and swirl fast to coat the pan, cooking 1 to 2 minutes per side until golden edges lift easily.
- Whip the Cream:
- Chill your bowl and beaters in the freezer for 5 minutes, then whip heavy cream with powdered sugar and vanilla on medium-high speed just until soft peaks form. Stop before it turns grainy, you want clouds not butter.
- Assemble the Sushi Roll:
- Lay plastic wrap flat, place a cooled crepe on top, and spread a thin even layer of whipped cream, leaving a half-inch border on one long edge. Arrange sponge strips and a single layer of sliced strawberries about an inch from the opposite edge, then use the plastic wrap to guide a tight roll, twisting the ends to seal. Chill for at least an hour so everything sets and slicing becomes clean.
- Slice and Serve:
- Unwrap the chilled roll, place it on a cutting board, and use a sharp thin knife to cut one-inch rounds, wiping the blade between each slice for picture-perfect spirals. Arrange on a platter, drizzle with strawberry sauce or melted white chocolate, and tuck in a few mint leaves.
Save The first time I served these at a dinner party, my friend took a bite and said it tasted like spring in Paris met a Tokyo patisserie. I had never thought of it that way, but she was right. Now every time I slice into that tight spiral and see the pink and white layers, I feel like I've made something that belongs in a pastry case, not my cluttered kitchen.
Choosing the Right Strawberries
I once used pale, hard strawberries from the supermarket in January and the rolls tasted like pretty nothing. Now I wait for the farmers market berries that smell sweet from two feet away, the ones that stain your fingertips when you hull them. If strawberries are out of season, use thawed frozen slices and pat them dry with paper towels so they don't water down the cream. The fruit is the star here, so don't settle for tasteless decoration.
Storing and Making Ahead
You can bake the sponge and make the crepes a day ahead, stacking them between parchment in the fridge. The whipped cream should be made the same day you assemble, or it will weep and lose its fluff. Once rolled and wrapped, the sushi can chill for up to six hours before slicing, which makes it perfect for entertaining. I have never had leftovers, but if you do, wrap individual slices tightly and eat them within a day before the cream softens the crepe too much.
Variations and Flavor Twists
Sometimes I spread a thin layer of lemon curd under the whipped cream for a tart surprise, or swap strawberries for thinly sliced mango and a drizzle of passion fruit. A friend dusted hers with matcha powder and used raspberries, and it looked like something from a magazine. You can also tuck in a few fresh mint leaves inside the roll for little bursts of cool between bites.
- Try a chocolate crepe by adding a tablespoon of cocoa powder to the batter.
- Use mascarpone whipped with the cream for extra richness.
- Garnish with edible flowers if you are feeling fancy.
Save This dessert taught me that fusion doesn't have to be complicated, just thoughtful. Every time I plate these little pinwheels, I remember that the best recipes are the ones that make people lean in closer and ask how you did it.
Your Questions Answered
- → Can I make the components ahead of time?
Yes, the crepes and sponge cake can be prepared a day in advance. Store crepes between parchment sheets in an airtight container and wrap the sponge cake tightly. Whip the cream and assemble just before chilling.
- → What's the best way to slice the roll cleanly?
Use a sharp, thin knife and wipe it clean with a damp cloth between each cut. The roll should be well-chilled for at least an hour to ensure clean slices that hold their shape.
- → Can I substitute other fruits for strawberries?
Absolutely. Try thinly sliced peaches, mangoes, kiwi, or raspberries. Choose fruits that slice thinly and won't release too much moisture. Blueberries work well but may burst when rolling.
- → Why did my crepes turn out thick instead of thin?
Use less batter per crepe—about 1/4 cup is ideal for an 8-inch pan. Swirl the batter quickly as soon as it hits the hot pan to spread it thinly before it begins to set.
- → How do I prevent the whipped cream from deflating?
Chill your bowl and beaters thoroughly, use cold heavy cream with at least 36% fat, and stop whipping at soft peaks. Overwhipping will cause the cream to become grainy and eventually separate.
- → Can this be made gluten-free?
Yes, substitute a 1:1 gluten-free baking blend for both the all-purpose flour in the crepes and the cake flour in the sponge. Results may vary slightly in texture.