Layered Crêpe Cake with Mixed Berries, Yogurt and Honey
Prep time 10 mincook time 15 minserves 6Super Easy
Kids love pancakes and especially enjoy choosing their fillings! Make sure your frying pan is properly heated before you start cooking. You can test this by putting a small spoonful of the batter into the frying pan – it should turn golden on the underside after about 30 seconds. The batter keeps for up to 2 days in the fridge – just give it a good stir before using, and if it has thickened up, just loosen it with a splash of milk. You can also make them in advance, allow to cool and then layer up between parchment or greaseproof paper and wrap in clingfilm. They will keep for 2 days in the fridge, then reheat later in a low oven or in the microwave (they can also be frozen for up to 2 months).
350g (12oz) mixed fresh berries, such as raspberries, blackberries, blueberries and halved strawberries
6 tablespoons low fat Greek-style yoghurt
1 tablespoon honey
Mint leaves, to garnish (optional)
Put the flour, eggs, milk and oil in a bowl and whisk to a smooth batter.
Place a medium non-stick frying pan over a medium heat and wipe it with some oiled kitchen paper. Once hot, ladle in a thin layer of batter and cook for 1 minute, until golden. Once the pancake is cooked underneath, give it a little shake and it should move easily. Tip the pancake to the edge of the frying pan and three, two, one, flip! Practice makes perfect – it’s about having a confident flick of the wrist (the same action as you would use when making a stir-fry in a wok). If you’re not keen on flipping, just use a flat fish slice or narrow spatula instead. Cook for another 30 seconds to 1 minute, keeping the pancakes warm in a low oven as you go. Repeat until all the batter is used up.
You can serve the pancakes as a layered cake, with the yogurt and berries stuffed between each layer (see picture) or individually on plates with the berries, yogurt and a little honey on the side.