Saturday, 1 March 2014

Nutella & Strawberry Crepe Cake

In the magnificent holiday that is pancake day is finally here, I'm not sure if any other countries have it but pretty much....we eat pancakes. If you don't have pancake day, just eat them anyway, because it's a great excuse.
As a kid pancake day was almost like christmas, it was the only day of the year we got pancakes; apart from on the occasional trip to France. I remember it so clearly, I must have only been about 8, in a picturesque little cafe upstairs with white lace table cloths a plate of pancakes being brought to me and my eyes growing the size of golfballs. Obviously now I'm older I can make them myself and sometimes when I'm feeling a little ill and craving lemon I'll cook up a batch.

When I was around 14, on Saturdays the town over had a market with one of those stalls that made giant pancakes OH MAN, they fold it up in the giant triangle and slip in a cone and all the nutella melts and it's just...if you've never had one and you come across one just do it, don't even think just do it.

The person who came up with the wondrous invention of pancake cakes needs an award and I will definitely be making different flavours in the future, however I am 100% a purist when it comes to pancakes so tomorrow I will be consuming copious amounts of pancakes with lemon and sugar.

220g/8oz plain flour
4 free range eggs
400ml milk
150ml water
Butter for cooking
400g jar of nutella
Strawberries for garnishing

150ml of double cream
250g of greek yogurt

Mix the milk and water together and set aside.
Sift the flour into a large bowl. Make a well in the center of the flour and crack the eggs in. With a whisk start to mix the eggs slowly incorporating the flour for the sides. Add roughly 1/3 of the milk mixture and beat until smooth incorporating all the flour, then add the rest of the milk and blend.
Melt a small knob of butter in a saucepan (I used an 8 inch pan) and wait until the pan is hot, on a medium to low heat pour enough batter in to thinly coat the pan. Cook until the pancakes easily comes away from the pan and flip, cook until golden brown then remove from the heat and place on a cooling rack. Repeat until all the batter is gone.

After all the pancakes are cooked and have cooled place one on a plate or cake stand and spread with nutella, repeat this until all the pancakes are stacked and sandwiched between nutella then top with chopped strawberries.

Whisk the double cream until stiff peaks form then mix in the greek yogurt.

Eat cold or heated, best served on the day.


Related Posts Plugin for WordPress, Blogger…