Sunday, February 5, 2023

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Pancake Day Recipes

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Hazelnut Chocolate Crêpes

Positive to be a Pancake Day favorite. Make a batch of heat, skinny and crispy French crêpes, unfold generously with Bonne Maman Hazelnut Chocolate Unfold, flip into quarters and possibly add a squeeze of orange for a citrus kick. A easy traditional with a brand new addition! Contemporary and heat crepes topped with Bonne Maman new Hazelnut Chocolate Unfold… scrumptious!

Traditional French Crêpes (Makes 8-10 crêpes)

Chocolate Crepes

 125g plain flour
 Pinch of salt
 1 tbsp caster sugar (omit for savoury crêpes)
 2 free-range eggs, overwhelmed
 25g melted butter, plus additional for cooking
 250ml semi-skimmed milk
 3 tbsp chilly water
 Sugar to mud
 250g jar Bonne Maman Hazelnut Chocolate Unfold (to serve)

1. Put the plain flour, salt and sugar in a big mixing bowl, make a properly within the centre and add the eggs. Begin stirring with a balloon whisk, then slowly whisk within the melted butter, milk and water. Improve your whisking pace till you could have a skinny batter concerning the consistency of single cream.

2. Subsequent, warmth a frying pan (ideally non-stick) over a medium warmth, drizzle in a teaspoon of melted butter and wipe it over the bottom with kitchen paper.

3. Drop a small ladleful of pancake batter into the pan, swirling so it coats the bottom evenly in a skinny layer. Prepare dinner for two minutes or till the underside is golden, then flip and cook dinner on the opposite facet for a minute or so. Take away to a heat plate and repeat.

4. Stack the crêpes between layers of baking parchment as you go, protecting them heat in a low oven.

5. Serve heat with beneficiant spoonfuls of Bonne Maman Hazelnut Chocolate Unfold.

Prepare dinner’s Ideas
For scrumptious gentle chocolatey crepes, add 1 stage tbsp of cocoa powder to the plain flour earlier than you make your batter.

Lemon Curd & Raspberry Crepes

Lemon Curd & Raspberry Crepes

Lemon Curd & Raspberry Crêpes (Makes 6)

Traditional French Crêpes which are gentle in texture, lacey and crisp on the sides and scrumptious all- round! Fill them with raspberries and Bonne Maman Lemon Curd, that packs a zestypunch. This recipe is fast, straightforward and excellent for brunch, lunch or supper.

Components (6 Giant French Crêpes), see our Traditional French Crêpes recipe

For the Filling 12 tbsp Bonne Maman Lemon Curd 300g contemporary raspberries 6 tbsp crème fraiche or vanilla ice-cream Icing sugar to mud Zest of 1 lemon 25g toasted shredded almonds. Just a few sprigs of contemporary lemon thyme


1. If the crêpes should not freshly made, wrap in foil and heat in a low oven for 10 minutes.

2. Unfold every heat crêpe generously with about 2 tbsp lemon curd.

3. Add a small handful of raspberries into the centre and a spoonful of crème fraiche. Fold the crepe in half.4. Mud frivolously with icing sugar and high with lemon shreds, almonds and lemon thyme. Add just a few extra berries and revel in right away.

Prepare dinner’s Ideas

For additional flavour and crunch, stir a tablespoon of toasted almonds into the crêpe batter earlier than cooking. If contemporary raspberries are out of season use thawed frozen berries. Add a splash of Crème de Framboise or Crème de Cassis to the berries earlier than utilizing.


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