Pancake Tuesday, Pancake Day, Shrove Tuesday, Fastelavn, or Fat Tuesday. Whatever you call it, it's coming. Tomorrow in fact. For those of you not in the know, this is the day before the beginning of the lenten season where people indulge. Indulge in all those things that are often times forbidden during the somber season approaching.
What really could be more indulgent than pancakes? Or in this case crepes, as in Swedish crepes? In and of themselves these beautiful pancakes are eggy and buttery, but throw on some whipped cream and berries and you have the veritable definition of "over the top".
These crepes are our family's favorite. My boys have been reared on Swedish Crepe Saturday's as we call them at our house. When my oldest was just a little tyke, maybe 5 or 6 years old he could literally eat his own weight in crepes. It was slightly alarming. In the interest of health and sanity we decided that it made sense to put him on a pancake limit program. Now that both boys are teenagers the pancake limit program has been retired. For now.
This cake is really too decadent to be eaten for breakfast. I think it would put me in a sugar coma for the rest of the day so when we indulge in it we do so as dessert. You can easily make this cake on the morning of the day you'd like to eat it, but I would advise against making it before that. The sliced strawberries inside begin to leak juice and compromise the integrity of the cake.
Slice it after it's been refrigerated for a few hours and be sure to use a serrated bread knife for ease of cutting. Like all good family recipes, this one comes from my grandmother.
Gail's Swedish Crepes
Makes 13, 5 1/2" crepes
1 1/3 C. all purpose flour
3 T. sugar
1/4 tsp. salt
2 C. milk
5 T. melted butter (cooled slightly) plus 1 additional T. butter for the pan
Begin by combining the flour, sugar and salt in a medium sized bowl. Whisk to break up any lumps.
In a separate bowl, combine the milk and eggs, whisking until incorporated. Slowly add the milk/egg mixture whisking while pouring. Once combined add the 5 T. cooled melted butter.
Preheat a small (5 1/2") pan over low, medium/low heat. Add the remaining 1 T. butter, swirl around to evenly coat. Using a 1/3 C. measure, scoop up some batter and pour it into the pan.
Cook on each side until golden brown. Remove to a cooling rack to allow crepes to cool completely. Avoid stacking them on top of each other until they are completely cool to the touch.
Whip, 1 pint of heavy whipping cream with 1/4 C. icing sugar. Whip into stiff peaks. Set aside. Slice 1 lb. strawberries. Layer cake with whipped cream and strawberries using an offset spatula. Top with more strawberries or raspberries, dust with icing sugar then refrigerate 6 hours.
Slice and serve!