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Pancs Red Velvet MillePanc Recipe

Move over mille-feuille, there is a new multi-layer delicacy in town! Known for their ability to push the realms of traditional pancake toppings, Pancs in Covent Garden is your go-to destination for crazy cool creations. Want to create this masterpiece at home? Well you are in luck as the team have revealed the recipe.

Ingredients

For the dough (makes 7 crêpes)

1 Egg
60g of Sugar
1g of Salt
2g of Baking Soda
5ml Vanilla extract
20g of Beetroot powder
50g of Soured Cream
125g of Self Raising Flour
300ml of Whole milk
20 ml of Sunflower oil (to grease pan)

Method

Place the egg, salt, soda, sour cream, sugar, vanilla, beetroot powder, flour and half of the milk in a bowl, whisk well. Slowly add the rest of the milk and continue to mix well.
Pre-heat a large frying pan to a medium heat with some sunflower which is best to distribute the oil in a paper towel.
Cook the layers, using a (silicone) ladle to place the batter on the pan. Fill the ladle with the batter, place in the middle of the pan.
Make sure you spread the batter on the full width of the pan, turning until the batter is no longer liquid.
Cook for about 20 seconds and flip carefully to another side. Cook for about 10 seconds on the other side and then take out the pan and place on a board.
Cook and repeat until all batter is used up. Place the cooked layers on top of each other and allow to cool.

For the Filling

500ml of Double Cream
150g of Caster Sugar
200g of Sour Cream
20ml of Vanilla Extract

Assemble your cake!

Whisk the double cream until it begins to thicken then add the sugar, vanilla and sour cream.
Continue to mix with a whisk until thickened, try not to overwhisk.
Layer the crêpes and the crème in between, finishing with a crêpe on top.