As popular as “pannkakstårta” is, healthy it’s not. So we were overjoyed to find a recipe at of a (somewhat) healthier and more grown-up version of the layered thin Swedish pancake dessert.
The recipe serves 6-10.

2 eggs
¾ cup heavy cream
½ teaspoon vanilla syrup (if you cannot get vanilla sugar)
1 Tablespoon psyllium seed husks
butter for frying.
Chocolate cream:
200 g dark chocolate (70%)
1 cup heavy cream.
1 cup heavy cream
1 cup fresh raspberries and/or blueberries,
and also a little lemon balm.

Making the pancakes:
Beat the eggs with the cream and the vanilla. Add the psyllium seed husks and let the batter stand for 5 minutes. Beat again and use a smaller frying pan for best result. Put a pat of butter and use about 1 oz of the batter per pancake. Stir the batter in between fryings. If the batter gets to thick, add some more cream.
Filling: Chop the chocolate finely. Heat the cream, but make sure it doesn’t boil. Take the pot off the heat, and add the chopped up chocolate. Stir until chocolate has melted and you have a smooth cream. Let cool. If you want a fluffier filling, then beat it some.

Layer the pancakes with the chocolate cream, garnish with whipped cream, berries and lemon balm.