If you have a sweet tooth and still have strawberries in your fridge, try this recipe. This is more than just breakfast. It’s dessert disguised as breakfast.
Although the process requires a few special ingredients, the technique is simple and perfect for a Tuesday night treat. You will need 3 tablespoons of melted butter. Prepare 3 eggs. You will need 3 cups of cold milk and 1 cup of flour. Adding a pinch of salt helps. The real stars are 1 bowl of strawberry jam, 10 fresh strawberries, 2 packages of whipped cream (krem şanti) and 2 cups of very cold milk for whipping.
The secret is in the layers. You are building a flavor tower.
Start by mixing the dry and wet bases. Combine the flour, salt, eggs and 3 cups of milk in a bowl. Mix until smooth. Add melted butter. Mix again. Let the batter rest for 5 minutes. This step is important for complete hydration of the flour.
Heat a non-stick frying pan. Grease lightly. Pour in a small amount of batter. Cook it like a crepe. when the edges look set, turn them over. Repeat this until the batter runs out. You want thin and delicate pancakes. They cook quickly.
When it cools down, make the cream. Mix the whipped cream with 2 cups of cold milk. Beat until stiff peaks form. It takes time, but it pays off.
Now comes the fun part. Assembly. Take one pancake. Spread a thin layer of strawberry jam on top. Add plenty of whipped cream. Place another pancake on top. Repeat this process until all the pancakes are stacked.
Put the rest of the cream in the bag. Squeeze decorative swirls to the top of the stack. Slice fresh strawberries and place on the sides or on top. The contrast of red and white cream is beautiful.
Cut into it. If you are careful, the layers will stick together. Adding jam adds tartness. Cream adds richness. Fresh fruit adds crunch.
It is very heavy. It’s rich. This is exactly what you need when you want to treat yourself.
Do you prefer thin or thick pancakes? This method is favors thin. This makes it easier to control the ratio of cream and dough.
Serve it warm. Or eat chilled. Both are valid. The jam thickens a little when it cools down. The cream stays strong.
Just don’t forget to wash the dishes. And the whisk. And a spoon.
Enjoy every bite.
