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  • Recipes
  • Warm Apricot and Cream Crêpes
Warm Apricot and Cream Crêpes

By OcadoLife
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…
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Time and servings

Total time
Cooking time

Ingredients

8 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.