Pancake cake

For pancakes:

• 250 g flour
• 4 eggs
• 50 g sugar
• 500 ml milk
• 50 g melted butter
• 1 pinch salt 1
• tablespoon rum (optional)

For the garnish :

• Maison Perrotte jams (according to your taste) :
  • Apricot Vanilla
  • Raspberry
  • Strawberry spread
• 200 ml whipped cream or chantilly for the finish (optional)
• fresh fruit for decoration

Prepare the pancake batter

• Mix the flour, sugar and pinch of salt in a bowl.
• Make a well in the center, add the eggs and mix gradually.
• Pour in the milk a little at a time, whisking to avoid lumps.
• Add the melted butter and, if desired, the rum.
• Leave the dough to rest for 30 minutes.

Cooking crepes :

• Heat a non-stick frying pan. Lightly grease.
• Cook the pancakes one by one.
• Set aside on a plate to cool completely.

Assemble the pancake cake:

• Take a crêpe and spread a thin layer of Maison Perrotte jam over it.
• Place a second pancake on top and repeat the operation.
• Alternate jam flavours for an explosion of taste!
• Continue until all the pancakes have been used up.

Finish :

• Spread a thin layer of jam over the top of the cake, or add a layer of whipped cream for a delicious visual effect.
• Garnish with orange zest, fresh fruit or hazelnut slivers for an elegant finishing touch.

Maison Perrotte tips: For an even more delicious result, alternate layers with a thin layer of chocolate ganache or crème pâtissière. Serve this cake at a brunch, birthday party or to celebrate Chandeleur in an original way.