INGREDIENTS
For the pancakes
100g (3 ½oz) flour, sifted
1 tsp sugar
salt
2 eggs
200ml (7fl oz) milk, plus more if needed
50g (2oz) butter, melted and cooled
For the filling and the topping
200ml (7fl oz) double cream
250ml (8fl oz) crème fraîche
3 tbsp caster sugar
¼ tsp vanilla extract
250g (9oz) raspberries icing sugar, to serve
Method
- For the pancakes, mix flour, sugar, and a pinch of salt. Make a well in the centre and add the eggs and milk. Whisk to make a smooth batter, adding half the butter as you go. Cover and rest for 30 minutes.
- Heat a little melted butter in a frying pan over a medium heat. Put 2–3 tablespoonfuls of batter into the pan for each crêpe and tilt the pan to spread the mixture evenly. Cook for 1 minute, then turn over with a spatula, cook for another minute, and lift out of the pan.
Repeat to make 6 crêpes, adding butter to the pan as needed. Leave the pancakes to cool. - For the filling and the topping, whip the double cream to form stiff peaks, then stir in the crème fraîche, caster sugar, and vanilla extract. Set aside about 4 tablespoons of the mixture to decorate the top of the cake, as well as a handful of raspberries. For the filling,
lightly crush the remaining raspberries with a fork and gently fold into the cream mixture. - Place 1 pancake on a platter, spread with one fifth of the cream mixture, and top with a second pancake. Continue to layer until all the pancakes and cream are used up. Decorate the top with the reserved cream, scatter with the whole raspberries, dust with icing sugar, and serve.
TIP
This pancake gateau is very versatile: try it with chopped strawberries, blueberries, or Swedish lingonberry jam (similar to sweet cranberry sauce).