Today is Pancake Day/Shrove Tuesday. We’ve teamed up with Bonne Maman UK to offer you some great recipe ideas.
Vegan Apricot Crêpes with Toasted Nuts & Seeds
Ingredients:
For the crêpes
• 150g plain flour
• pinch of salt
• 1 tbsp caster sugar, optional
• 250ml oat milk
• 1 tbsp melted sunflower spread or coconut oil, plus extra for the pan
• splash of vegan beer, about 2tbsp
For the filling
• 60-100g mixed nuts and seeds such as hazelnuts, almonds, sesame, sunflower and pumpkin
• pinch ground cinnamon or mixed spice
• 400g tub Greek-style, vanilla, non-dairy yoghurt
• 335g jar Bonne Maman Intense Apricot
METHOD:
1. Spread the nuts and seeds for the filling on a foil-covered baking sheet and sprinkle over the cinnamon. Toast in a hot oven or under the grill until golden brown. This will only take a minute so keep an eye on them. Set aside.
2. To make the crêpes, sift the flour into a large mixing bowl with a good pinch of salt and the sugar, if using. Slowly pour in the milk, whisking gently as you go, then whisk in the melted spread or oil. Set the batter aside for about half an hour if time allows, then finally whisk in the beer.
3. Heat an 18-20cm crêpe pan and wipe over the base lightly with butter or oil. Stir the batter – it should be the thickness of single cream – and pour a small ladle of batter into the pan. Working quickly, tilt the pan so that the batter runs all over the surface then hold the pan over the bowl of batter and let the excess tip out. Trim the lip of cooked batter away from the edge and return the pan to the heat. The base should be covered in batter but not quite thin enough to see through.
4. Let the crêpe cook for a minute or so until the underside is golden and comes easily away from the pan. Lift one edge up with a palette knife and carefully flip it over. Cook for a further 1-2 minutes. The flip side will only cook in spotted brown patches, not as evenly as the first side. Tip the crêpe carefully on to a plate. Wipe the pan with a little more oil and continue until you have used up all the batter. Keep the crêpes warm, covered with foil in a low oven.
5. When ready to serve, spread the warm crêpes generously with the vanilla yoghurt, add large spoonsful of Intense Apricot and finally sprinkle with the toasted nuts and seeds. Enjoy!
Lemon Curd & Raspberry Crêpes
Ingredients:
Crêpes
• 6 Large French Crêpes
For the filling
• 12 tbsp Bonne Maman Lemon Curd
• 300g fresh raspberries
• Icing sugar to dust
• 6 tbsp crème fraiche or vanilla ice-cream
• zest of 1 lemon
• 25g toasted shredded almonds
• a few sprigs of fresh lemon thyme
METHOD:
1. If the crêpes are not freshly made, wrap in foil and warm in a low oven for 10 minutes.
2. Spread each warm crêpe generously with about 2 tbsp lemon curd.
3. Add a small handful of raspberries into the centre and a spoonful of crème fraiche. Fold the crepe in half.
4. Dust lightly with icing sugar and top with lemon shreds, almonds and lemon thyme. Add a few more berries and enjoy straight away
TIP:
If fresh raspberries are out of season use thawed frozen berries.
Add a splash of Crème de Framboise or Crème de Cassis to the berries before using.
For extra flavour and crunch, stir a tablespoon of toasted almonds into the crepe batter before cooking.
Find more Bonne Maman recipes here bonnemaman.co.uk and see our other recipes here