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.