Warm Apricot and Cream Crêpes
By OcadoLife
Published on 20 January 2022
These Warm Apricot and Cream Crêpes from Patricia Trijbits –
founder of Where the Pancakes Are restaurants – make a speedy yet showstopping
pud. Search for Patricia’s Ultimate Pancake Batter to make the perfect pancakes
for this recipe. Using ready-made compote is the secret to keeping things quick,
but warming it through with ginger, vanilla or cardamom takes the flavour up a
notch.Time and servings
25 minsTotal time
25 minsCooking time
Ingredients
- 1 tbsp of unsalted butter, for frying
- 600 g of jar bonne maman apricot compote (or another flavour)
- 0.25 tsp of grated fresh ginger, (optional)
- 200 g of flaked almonds
- 300 ml of double cream
- 15 g of caster sugar
- 100 g of greek yoghurt
- 1 lemon, zested
Method
Step 1
Wipe a 20cm frying pan with butter or oil using kitchen towel; place on a medium-high heat. Pour in 60ml of the batter, tilting the pan to create a thin layer. Cook for 1-2 mins until the underside is golden. Flip the pancake over; cook for 1-2 mins. Repeat to use up the batter; keep the pancakes warm under foil.Step 2
Warm the compote in a pan over a very low heat, adding the ginger, vanilla or cardamom, if using. Meanwhile, toast the almonds in a small pan over a medium heat, until golden.Step 3
Put the cream and sugar into a mixing bowl and use an electric whisk to whisk until firm, then gently mix in the greek yoghurt.Step 4
To serve, place a pancake on a plate, spread 2tbsp of the compote over half, then fold over. Dollop some cream on top and scatter with almonds. Finish with lemon zest, if you like.