- 18 – 20 crêpes / thin pakes (double my recipe here)
- 3/4 cup (1.5 – 2 dl) berry jam (my recipe here)
- 1 cup fresh berries for garnish (optional)
- 2 – 3 cups (5 – 7 dl) heavy cream
- 1 tbsp sugar
- 1/2 tsp vanilla extract or vanilla sugar
Cook the crêpes in a well-seasoned cast iron skillet (works like a charm once you get the hang of it), or if you find that daunting use a non-stick pan or crêpe maker.
Fold the crêpes to prevent them from sticking to each other, then cool them in the refrigerator covered with plastic for at least an hour to overnight.
When time to assemble, whip cream with sugar and vanilla until stiff peaks form. I prefer an electric hand beater with flat-bladed attachments (not whisks), since it is fast and makes it easy to judge the consistency.
Mix the whipped cream with jam then spread a thin layer on top of the first crêpe, add another and repeat until you run out of crêpes. To add more flavor, you can spread pure jam on a few layers, but note that it can become runny and cause the cake layers to slip and slide when cut.
Optional: decorate with fresh berries and/or powdered sugar on top before serving.