12866 Route 78, East Aurora, NY 14052 Google Map 716-655-4486
<< Back

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!

Strawberry infoJune 15th, 2018

*We only accept cash or checks at our farm store* Already picked Today, Friday June 15, we have already picked, certified organic strawberries for sale on the stand and in the farm store. We also

NewsletterJune 12th, 2018

June 12 & 14, 2018 CSA newsletter Hello and welcome!   Whether you’re a returning CSA member, or this is your first year, thank you for joining our farm. We are looking forward to the n

Products for saleJune 11th, 2018

 Our farm store hours can be found here.  *We only accept cash or checks at this time. Thank you! ** The office is closed Saturday & Sunday. ***Please call the office for availability of

2019 Summer CSA

Our 2019 summer CSA info is here! Click here to sign up.

Winter CSA

Our winter CSA information is available here! We are still accepting new members.

Search recipes

Sides & Quarters of Beef Available

We have sides or quarters of beef available. Call the office at (716) 655-4486 to place an order. You can have it cut to your specifications.