I suppose you could go with the more laboured route and pour, with painstaking precision, little rounds of batter. Or you could just cook a few large crepes, stack them up with a bit of syrup as you go along, and cut out perfect circles with a cookie cutter. “But the scraps,” you ask. “What do I do with the scraps?” Well, you just eat them of course.


I used my regular pancake recipe and it yielded four large crepes:

  • 1 cup flour
  • 1 cup milk
  • 2 eggs
  • pinch of baking powder
  • dash of vinegar

I brushed maple syrup and cinnamon over each pancake before stacking, cutting and doubling-up the layers for each mini-stack.

Try a flavoured simple syrup with these; 1 cup sugar + 1 cup water + flavourings boiled until the sugar dissolves and the mixture thickens slightly. A star anise citrus syrup or a cardamom saffron syrup would really elevate these humble stacks.