12866 Route 78, East Aurora, NY 14052 Google Map 716-655-4486
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Swedish pancake cake

Swedish pancake cake: adapted from Green Kitchen Stories, a fabulous blog for recipe ideas that focus heavily on fruits and vegetables. If you don’t have buckwheat flour, all purpose or pastry flour works fine, but we prefer the nutty flavor the buckwheat lends.

1 ¼ cup buckwheat flour

½ cup pastry or all purpose flour

3 large eggs

2 cups milk (animal or plant milk, all work well)

1 cup water

1 tablespoon melted butter or coconut oil

pinch of sea salt

your choice of the following: fresh fruit such as sliced strawberries, bananas, raspberries, blueberries etc.

1 cup chilled heavy cream

1.5 cups whole milk or greek yogurt

1 teaspoon vanillahoney or maple syrup to sweeten

almond butter or cashew butter

Sift dry ingredients into a bowl. Whisk eggs, milk, water, and melted butter/coconut oil together, then add wet ingredients to dry. Whisk well, then cover and chill in refrigerator for about ½ hour. Batter can rest overnight if desired. Remove from fridge, heat a large (10-12 inch) non-stick frying pan over medium heat, add a pat of butter or coconut oil to pan and tilt to coat pan surface. When pan is hot, whisk batter and pour in about ¼- 1/3 cup batter and tilt pan so the batter covers the entire surface of the pan. Cook until edges begin to crisp and you can easily grab the edges and flip the crepe. The first side should take about 1 minute to cook, the other half will take less time. Cook until lightly golden but not too crisp. Continue this process until all of the batter is used. Depending on the size of your pan, this should make about 12-16 crepes. Cool crepes on a wire rack before stacking them together, this will help prevent them from sticking together. Once crepes are cooked and cooled, prepare your filling. We use a combination of sliced strawberries tossed with a bit of honey, raw sugar or maple syrup, as well as thawed frozen black raspberries and blueberries from last year. Beat chilled cream with a whisk or mixer until soft peaks form, then fold in vanilla extract and yogurt. Sweeten if desired (we like it unsweetened, to contrast the lightly sweetened berries!). Prepare the cake by placing a crepe on a large plate, and topping it with a handful of syrupy berries, then another crepe topped with a layer of whipped cream, then a crepe with jam or a thin layer of nut butter, and just keep repeating the process until all of the crepes have been used. Any excess toppings can go on top of the cake. This cake is delicious when served immediately after assembly, or even a day or two later from the fridge. If you make this cake, we’d love to hear/see your variations on it! Email us or tag us in a pic of your creation on facebook or Instagram!

CSA Q&ADecember 29th, 2020

Question: Will some vegetables be limited?  Answer: Yes. All small share produce options are limited except the unlimited pick your own. Large shares get more unlimited choices, including u-pick

CSA sign upDecember 23rd, 2020

Want to join our 2021 summer CSA? Here's how: Step 1: Read the information available in the brochure below (click the arrows to see the next pages.) Fruit shares have changed slightly for 20

Christmas ordersDecember 8th, 2020

Christmas baked good info is available here! Please place your orders in the farm store or emailing thorpesfarm@verizon.net. Orders are due by December 12.   

Blueberry u-pick

Blueberry season is over. Thank you for a wonderful season!


We are currently open with our normal store hours, and we are actively sanitizing all surfaces in our store every hour. Hand sanitizer and single use gloves are available for everyone, please use them! If there are people shopping in the store when you arrive, please wait for them to finish their purchase before you enter the store- our store is small so the wait is never long! If you'd prefer to pre-order and have your order boxed up for pick up, please text 716-368-0249 and we'll send you a list of what's available. We are able to take credit card payments over the phone. 

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