In a large bowl or an electric blender, combine all of the ingredients until you have smooth, runny batter. You can add more or less of red food colouring gel, to achieve the desired effect. Place the batter in the fridge for at least an hour.
Place your non-stick frying pan over a medium high heat and allow it to heat up. Brush it lightly with melted butter or oil. Using a ladle or a 1/4 measuring cup, pour the batter into the frying pan and make a large circle, twisting your wrist until the crepe batter covers the entire bottom of the frying pan.
Cook the crepe for about 2 minutes, until lightly golden, then gently flip it onto the other side and cook for about 30 seconds. One side of your crepes should be golden brown, the other should be more pink in appearance. Remove the crepe from the frying pan and transfer into a plate. Repeat with the remaining batter until you have used it all. You should have roughly about 25 crepes.
To make the filling:
Place the double cream into a bowl. Using a hand held electric mixer or a whisk, whip the cream for about 2 minutes until stiff peaks. Add the icing sugar and vanilla and mix to combine. Place in the fridge until ready to use.
To assemble the cake:
If trimming the edges of the crepes, use a bottom of loose-bottom round baking tin which is slightly smaller in diameter to your crepes (you can also use a bowl turned upside-down, that is smaller in diameter to your crepes). Press it against the crepe and run a sharp knife around it, trimming the edges. Repeat with all of the crepes.
Spread a thin layer of cream filling into a cake board or a plate. Lay down your first crepe (with pink side up). Using 1 Tbsp or a small cookie scoop as a measure, spread thin, even layer of the cream filling to the very edge of your crepe (using cake turning table comes handy here). Press another crepe on top (pink side up).
Repeat with the rest of crepes and cream filling, leaving the last crepe on top uncovered. Place cake in the fridge for about 30 minutes to 1 hour to firm up.
To make strawberry ganache:
Place chopped white chocolate into a medium bowl and set aside.
Place double cream and chopped strawberries into a small saucepan over a medium heat. Keep stirring until it comes to simmer and the strawberries are soft and start to fall apart (it should take about 7- 10 minutes). Remove from the heat and pour this mixture over the white chocolate. Add 3 tbsp of butter and leave the mixture, without stirring it for 2 minutes. Add food colouring and mix until smooth.
Push the mixture through a sieve into a jug (to get rid of the strawberry seeds), then, while it is still runny, pour it over the top and sides of the cake. Put the cake in the fridge for about 30 minutes to set. Just before serving, top it with fresh strawberries and your choice of decorations
crepe batter should produce about 25-28 individual crepes, but the exact amount may vary. It will depend on the size of your frying pan.
you can add more or less of the red food colouring to the crepe batter and to the ganache, to achieve the desired effect/ colour.
make sure not to over-cook the crepes. It will take about 1-2 minutes on one side, then only about 30 seconds on the other side.