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- Warm Apricot and Cream Crêpes
Warm Apricot and Cream Crêpes
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.
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Ingredients
- 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
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.
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Bonne Maman Apricot Conserve 370g
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