Preparation: 15 minutes, plus 1 hour’s resting time
Cooking: 3–4 minutes per epesêpe
flour 140 g
salt a pinch free-range eggs 2 milk 1 cup
butter 2 T melted
Buttered apple: Gently heat 1⁄4 cup apple juice, 2 T butter, 4 T cup sugar and 1⁄2 apple, cubed, for 10 to 15 minutes. Whisk in 2 T Calvados or brandy and 1 T lemon juice. Serve hot, drizzled over crêpes.
Caramelised banana: Place 50–100 g butter in a large pan with 2–3 T dark brown sugar and melt. Add 4 bananas, halved lengthways, and toss to coat. Cook until soft inside and crisp outside, then use to fill pancakes. Finish off with a light dusting of fresh nutmeg and cinnamon.
Death by chocolate: Melt 200 g good-quality dark chocolate, then whisk in 1 cup cream. Drizzle the ganache over hot crêpes and serve with vanilla-bean ice cream.
Orange and lemon: Preheat the oven to 200°C. Mix 325 g lemon curd, 100 g plain yoghurt, 3⁄4 cup crème fraîche and 1 t lemon zest. Chill, then spread onto pancakes and fold into quarters. Place in a baking dish, pour over marmalade and bake for 15 minutes. Salted caramel pancakes: Mix 1 cup Caramel Treat with 1⁄2 cup fresh cream until smooth. Add a pinch crushed sea salt and serve on pancakes, topped with crushed nuts.