The Crazy Kitchen: Recipe for Pancake Day : Creamy Crepe Cake

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Monday 16 February 2015

Recipe for Pancake Day : Creamy Crepe Cake

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With pancake day upon us this week, it's time to stock up on eggs and flour and get cracking on with making some pancakes. I make pancakes quite often and they're definitely not confined to just one day a year. I usually make American style pancakes, using my standard pancake recipe here,as they're a lot quicker than crepes because I can fit three in a pan at a time, rather than just one crepe.

On pancake day when I was growing up my Mum would always make crepes, and myself and my brother would always argue over who was going to get the first one. My poor Mum was stood at that cooker for ages trying to keep up with the demand; which of course, she never could.

Creamy Crepe Cake for Pancake Day

I've recently made a pancake cake, sandwiched with chocolate, but this time, I've gone for a more delicate looking Crepe Cake, sandwiched with a light mousse-like filling of lemon yogurt, whipped egg whites and cream. You could go with whatever flavour yogurt you prefer, but I chose a tub of Yeo Valley organic lemon curd yogurt, found in the kids yogurts aisle in my local Tesco store.

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There's no denying that this does a while to make. Each crepe takes around 2-3 minutes to cook and the quantities here makes around 20 crepes - you do the maths! Once they're made it doesn't take long to put together though. It's best to make it in advance and let it firm up for around an hour in the fridge before serving, to make sure you get nice slices. It will definitely be a dessert to wow your guests, and a great excuse to eat pancakes all year around, and not just on pancake day.

Creamy Crepe Cake for Pancake Day

Creamy Crepe Cake 

for the crepes
250g plain flour
2 tbsp caster sugar
4 eggs
600ml semi skimmed milk
butter/oil or cooking spray for frying (I use butter flavoured cooking spray)

for the filling
2 egg whites
400ml double cream
450g lemon curd yogurt
icing sugar for decorating
  • Add the flour and sugar to a large bowl
  • Whisk in the eggs and one third of the milk, until the mixture is smooth
  • Whisk in the remaining milk a little at a time, until it's all incorporated and smooth
  • Heat a little oil/butter/cooking spray in a non stick frying pan & wipe any excess off with kitchen paper
  • Using a small ladle, spoon some batter into the pan and swill around until it coats the bottom of the pan (the first pancake does not always turn out great so use this one to judge how much batter you'll need for each pancake) - it should be quite a thin layer of batter
  • Cook for 1-2 minutes before flipping over and cooking the other side for similar time. You'll know when it's time to flip as the pancake will become drier and move around the pan when you shake it
  • Set the crepe aside and repeat until all the batter has been used up
  • Set the crepes aside to cool fully 
  • Make the filling by whisking the egg whites until they form stiff peaks
  • Fold the egg whites into the yogurt carefully, to keep as much air in as possible
  • Whisk the cream until it forms soft peaks - making sure that you don't over whisk it or it will become stiff and dry
  • Fold the cream into the yogurt/egg whites, until fully combined
  • Place one crepe on a plate and spread some of the filling evenly over it
  • Repeat with the remaining pancakes and filling, until one or both have been used up
  • Finish with a sprinkle of icing sugar and some bunting made from paper straws, string and card cutouts

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What flavour would you make your crepe cake? I spotted a salted caramel yogurt whilst shopping so that might have to be the next flavour for us.

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