Pancake Stack with Strawberry Conserve and Cream

A glamorous way of making a crêpe gateaux from a stack of pancakes. Make the pancakes in advance and assemble them before you are ready to serve. It makes a decadent breakfast and a delicious dessert.

Ingredients

For the pancakes:

80g plain flour
60g caster sugar
3 eggs
25ml milk
50g melted butter

For the Filling:
100g of good quality strawberry jam
100ml cream, whipped

Instructions

1. Whisk the flour with the caster sugar, eggs, milk and half the melted butter until you have a smooth batter. Leave the batter to sit and thicken for at least 20 minutes and up to overnight in the fridge. When you are ready to use it, add a few teaspoons of cold water and stir well (this will help to give you a lacy-edged pancake and it thins the batter out so it’s easier to cook).

2. Heat a cast-iron or non-stick frying pan until you can barely hold your hand an inch above it. Smear with melted butter (dip a piece of paper towel into the melted butter and use it to rub the pan). Add a ladle of batter and swirl. Cook until you can see steam rising rom the pancake and the edges begin to curl. Turn the pancake and cook for 30 seconds on the second side. Place on a plate. Continue making pancakes until you have used up all the batter.

3. When the pancakes are cool, smear each one with jam, then cream, and stack them. Place on a serving dish and cut into slices.

Recipe Notes

If you fill the pancakes when they are warm the cream will melt.

Use any fruit jam and top the gateaux with the same fresh fruit: use slices of fresh strawberries with strawberry conserve, sliced ripe apricot pieces with apricot jam etc. Dust the fruit with icing sugar.

Use crème fraîche or sour cream instead of cream. (Here’s how to make crème fraîche at home, it’s cheaper and tastes better!).

Use a spoon of any liqueur to flavour the cream. Read more ways to use up leftover liqueurs.

 

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