Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Warm Apricot and Cream Crêpes
Warm Apricot and Cream Crêpes

Warm Apricot and Cream Crêpes

Brought to you by: OcadoLife

Prep time:

Cook time:

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.

Share recipe


  • 1 tbsp unsalted butter, for frying
  • 600g jar Bonne Maman Apricot Compote (or another flavour)
  • ¼ tsp grated fresh ginger, (optional)
  • 200g flaked almonds
  • 300ml double cream
  • 15g caster sugar
  • 100g greek yoghurt
  • 1 lemon, zested


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.

Shop the ingredients

You might like