In collaboration with Bonne Maman
Tuesday 5th March is Shrove Tuesday or Pancake Day, as we all like to call it. My kids love Pancake Day… a chance to pig out on sweet pancakes for tea, forgoing any kind of vegetable, instead they love to layer up fruit and sugar for one big sweet fix.
This year, why not leave the traditional sugar and lemon behind, and try out some of these delicious recipes using a simple sweet pancake batter and a variety of toppings using Bonne Maman conserves.
Let’s start with the basic pancake batter. This recipe makes about 8 to 10 sweet crepes (pancakes).
- 125g plain flour
- pinch of salt
- 1 tbsp of caster sugar
- 2 eggs beaten
- 25g of melted butter, plus extra for cooking
- 250ml of semi-skimmed milk (I use oat milk, which is perfectly fine)
- 3 tbsp of cold water
- Add flour, salt, sugar into a mixing bowl
- Make a well in the centre, add eggs
- Stir with a balloon whisk, slowly beat in melted butter, milk and water
- Whisk briskly to a thin batter
- Gently heat a frying pan, wipe a little melted butter of the base
- Drop a small ladelful of batter into pan, swirl to coat the base evenly in a thin layer
- Cook for 2 mins until the underside is golden, flip and cook the other side for 1 min
- Stack your pancakes on a warm plate, separate with baking paper
Once you have a stack of pancakes made, you can then play around with flavours. Here are a few recipes which I’ve developed and are utterly delicious:
Sauteed banana & Bonne Maman Salted Caramel pancake
- 1 ripe banana, sliced in two
- Butter for frying
- 1bsp Flaked almonds, lightly toasted
- 1 tbsp of Bonne Maman Salted Caramel
- Natural yoghurt to serve
- Slice the banana in two, length ways, and fry in a pan with a little butter, until golden on both sides.
- Remove from the pan.
- Add the Salted Caramel to the same pan, and heat through slightly to loosen the conserve in the butter.
- Assemble. Add the bananas on top of the pancake. Drizzle with the Salted Caramel, and scatter the toasted almond flakes over the top.
- Add a dollop of natural yoghurt. Eat immediately.
Almond crepe with plums in thyme and blackcurrant syrup
For the plums in syrup
- 6tbsp Bonne Maman Blackcurrant conserve
- Juice of 1 orange
- 2 tbsp of light soft brown sugar
- 1 tsp of fresh thyme leaves tied in a muslin
- 150ml red wine
- 250g small plums, halved and stoned
For the filling
- 200ml mascarpone cheese
- 150ml natural yoghurt
- 1 tsp orange zest
For the top
- 150g toasted flaked almonds
- icing sugar to dust
- Simmer the plum ingredients together for 10 mins or until the plums are tender.
- Stir together the filling ingredients, spread over the pancakes and roll up.
- Dust with icing sugar and serves with the warm plums on top.
- 8 pancakes
- 8 tbsp Bonne Maman Bitter Orange Marmalade
- Finely grated lemon zest and juice of 1 lemon
- 3-4 tbsp Grand Marnier (leave out if serving for children)
- 50g chilled unsalted butter, diced
- Icing sugar to dust
- In a medium flying pan, mix together the marmalade, lemon zest, juice, Grand Marnier (if using) and 4 tbsp of cold water.
- Heat gently over a low heat until the marmalade has melted, then bubble for 1-2 mins until the mixture turns a light toffee colour.
- Lower the heat and add the butter to the pan, a few pieces at a time, swirling in the mixture. Let bubble for a few minutes until glossy.
- Fold your crepes into quarters and slide them into the pan, spooning over the sauce. Heat through for a 1 min before serving.
- Add a scoop of vanilla ice cream.
Bonne Maman are asking you to #colouryourcrepe. Join in the conversation on Facebook and Instagram by sharing your recipe creations using Bonne Maman conserves.
If you are more of a savoury pancake fan, then why not try my Crepe Traditional with Bonne Maman Fig Conserve, goats cheese & parma ham recipe.
What are you planning on having on Shrove Tuesday? Do leave me a comment below.
This post was sponsored by Bonne Maman. The compensation received in exchange for placement on Littlegreenshed is used to purchase props, take/edit the images, write/edit blog posts and support Lou and her family.
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