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Home » Home Baking » Crepe Stack Pancake Cake

Crepe Stack Pancake Cake

Author: Karon Grieve Published : February 2020

Recipe
crepe stack pancake cake pin image
crepe stack pancake cake pin image
crepe stack pancake cake pin image

I love pancakes in all their myriad forms. But crepes are my real favourite. What could be better than this super easy crepe stack pancake cake with its layers of luscious crepes and all that yummy fruit too.

crepe stack pancake cake top down view

Pancake Cake

Don’t you just love foodie days! Days where we are positively encouraged to eat something special in the name of tradition.

Next week is Shrove Tuesday, or Pancake Day. Whoopee, an excuse to enjoy pancakes in all sorts of ways from crepes with lemon or American-style stacks served with maple syrup and bacon.

mane cake with wedge taken out

Pancakes and Shrove Tuesday

Shrove Tuesday is the day before Lent and takes it’s name from the old word ‘shrive’ from the middle ages. Shrive means ‘to confess’ as people would confess their sins before Lent began.
Because such things as eggs, butter and fat were forbidden during the 40 days of Lent leading up the Easter people would have to use them up on Shrove Tuesday so that they were not wasting good food.

Whipping up pancakes seemed like the best way to go and so our Pancake Day was born.

sllice of pancake cake with mane cake behind

Around the world

Shrove Tuesday is celebrated all over the world. From France, Greece, Sweden, Denmark and Germany to Brazil, the USA, Canada and Iceland as well as others.

It goes by different names too, Mardi Gras being the one most people will recognise. Mardi Gras actually means Fat Tuesday.

Pancake Day – Fun facts

Pancake Day is celebrated in all sorts of ways, from coins and charms being hidden inside pancakes in Newfoundland, to the tradition of Pancake Races in the UK.
The first recorded pancake race was held in Olney in 1445 where local housewives would run around the market square and had to toss the pancake in their frying pans three times without dropping it.
The world’s biggest pancake was made in 1994 in Rochdale and measured 15 metres in diameter, weighed in at a whopping 3 tonnes and contained no less than 2 million calories!

side view of pancake stack with berries on top

My pancakes/crepes

Normally I’d just make crepes with lemon juice and sugar for myself and do them with Nutella for Idgy. This year I’ve decided to ring the changes and going a wee bit fancy with my Crepe Stack Pancake Cake.

Don’t you just love this, layers of pancakes with mixed berries in a light syrup in between.

My pancake cake looks so decadent but it’s a breeze to make and would look a treat on any table. Good enough as a dessert at a supper party.

top down shot of complete crep stack covered in berries

Ingredients for this crepe stack

  • 200ml milk
  • 100g plain flour
  • 1/2 tsp salt
  • 50g sugar
  • 2 eggs
  • zest of half an orange
  • 250g mixed berries (I used a mix of frozen and fresh here)
crepe stack with slice cut out of it

How to make your pancake cake

  • Whisk together the milk, flour, salt, half the sugar and eggs in a jug
  • Set aside in the fridge for 20 minutes
  • Heat a small pan and warm the berries and remaining half of the sugar
  • Heat a small frying pan and add the butter
  • Fry two tablespoons of batter at a time for approximately 2 minutes on each side to create your pancakes (I got 6)
  • Layer the pancakes on a plate with the berry mixture between each layer and top with more berry mix plus the grated orange zest and a few mint leaves

How many crepes do you need for a pancake cake?

The amount of pancakes you will get depends on the size of your pan. I use a small omelette pan to make my pancake cake recipe.

How many does this crepe stack cake serve?

I would take 4 servings from this stack as I am serving it as a cake.

How long will this keep

This isn’t really one that will hang around for long. You can make the crepes and wrap them in cling film with baking parchment between each and keep in fridge for a few days or freeze for up to 3 months.

So that’s my Pancake Cake and Shrove Tuesday all sorted in my house. How are you going to serve your pancakes this year?

larder links

Looking for more pancake ideas? Then check these out before you go;

Traditional Scotch pancakes(aka drop scones) + video

Pesto Pancakes

Spinach fetta and chickpea pancakes (socca)

Porridge pancakes

Buckwheat pancakes with cottage cheese and smoked salmon

Blueberry and banana crepes

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
pancake cake by larderlove

Crepe Stack Pancake Cake

Karon Grieve
A delightful but easy to make stacked pancake cake with berries and a light syrup perfect for brunch or dessert any day
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course breakfast/brunch, desserts
Cuisine French
Servings 4 people
Calories 236 kcal

Ingredients
 

  • 200 ml milk
  • 100 g plain flour
  • 2 free range eggs
  • 1/2 tsp salt
  • 50 g sugar
  • 1 tbsp butter
  • 250 g mixed berries fresh/frozen
Metric – US Customary

Instructions
 

  • Whisk together the milk, eggs, salt, flour and half of the sugar
  • Heat butter in a small frying pan and use about 2-3 tablespoons of batter per pancake
  • cook for 2 minutes, flip and cook the other side
  • Warm the mixed berries with remaining sugar and mash the berries a little to release their juices
  • layer each pancake with some of the berry mixture till you have used up all batter. I got 6 pancakes from this recipe it depends on the size of your pan
  • Top final pancake with remaining berry mixture, some grated orange zest and a few torn mint leaves

Notes

This doesn’t keep well so serve on the day you make it.
If you want to keep the crepes for later cook first then place sheets of baking parchment between each crepe, wrap in cling film and store in fridge for 2 days or freeze for up to 3 months.

Nutrition

Calories: 236kcalCarbohydrates: 42gProtein: 7gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 87mgSodium: 349mgPotassium: 162mgFiber: 2gSugar: 21gVitamin A: 235IUVitamin C: 2mgCalcium: 82mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Autumn/Fall, Delightful Desserts, Home Baking, Spring, Summer, Winter

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Comments

  1. mohan kumar says

    February 24, 2020 at 5:06 am

    This sounds gorgeous! I’m actually considering making this!
    Thank you for sharing.

    Reply
    • Karon Grieve says

      February 24, 2020 at 11:07 am

      My pleasure, hope you try it
      K x

      Reply
5 from 1 vote (1 rating without comment)

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