Pancake Day is one of our favourite times of the year and if you're wondering what to top or even stuff your pancakes with, we've got you covered! This recipe takes perfect crepes and stuffs them with a silky coffee and cream filling before being rolled up into oozing pancake pockets.
The filling is simple, we combine cream cheese with yoghurt to cut through the dense richness and to add a fresh, sour tang. Chuck in vanilla and instant espresso powder for a pancake filling from the tiramisu gods.
If you're worried about how to make perfect pancakes, here are our top tips for the big day.
- Our method of combing the dry ingredients with just the eggs first, ensures you avoid having a lumpy batter. Make sure to slowly add the milk to your paste and you will end up with a velvet like batter.
- The batter should be thin! You want your batter to have the consistency of double cream. If your batter is too thick, you will end up with a thick, rubbery pancake.
- Cook the pancakes in a light medium sized, non-stick pan. By using lighter pan, it will help you swirl the batter around the pan quickly, resulting in a thin, even pancake. Choosing a non-stick pan will ensure you avoid any sticky situations and help you do the famous 360º flip.
- Prime your pan with fat. Our choice of fat is butter as it results in a tastier, nutty pancake, but veg oil works just as well. It's key you don't drown the batter in fat! This stops the batter from spreading around the pan, which gives you a bobbly, uneven pancake. Simply melt the butter and add to a small bowl. Dip kitchen paper into the fat and wipe around the pan, kissing the surface with fat then get your pancake on.
Our easy crepe recipe is PERFECT to follow.
Advertisement - Continue Reading Below
Yields:
10
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Ingredients
For the pancake batter
- 130 g
plain flour
- 1 Tbsp.
caster sugar
pinch of salt
- 2
eggs
- 360 ml
milk
- 20 g
unsalted butter
For the coffee filling
- 400 g
cream cheese
- 100 g
greek yoghurt
- 2 tsp.
vanilla paste or extract
- 120 g
icing sugar
- 4 tsp.
espresso powder
Directions
- Step 1Start by making the pancake batter. In a large bowl, add plain flour, caster sugar and salt. Stir to combine and make a peel in the centre. Next add the eggs and stir until you have a thick smooth paste. Add the milk in three parts whisking well in-between additions. Once the batter is silky and the same consistency of double cream, add to a jug, cover and leave to rest for 15 minutes.
- Step 2Meanwhile, in a large bowl add the cream cheese and beat until smooth. Add the yoghurt, vanilla and icing sugar. Stir until combined and no lumps of icing sugar remain. Add three quarters of the cream mix to another bowl and add the espresso powder. Stir until combined, cover both bowls and refrigerate until needed.
- Step 3To make the pancakes, place a non-stick frying pan over a medium-high heat. Add the butter and swirl around the surface of the pan until melted. Carefully pour the butter into a small bowl making sure the pan has a good layer of fat remaining on the surface. Add 60ml of batter to the centre of the pan and continually swirl the batter around until you have a thin, round pancake and it has set. Leave on the heat for 1 minute or until you see the edges lift from the pan. Flip and cook for around 45 seconds or until the other side is browning Remove from the pan and set aside. Repeat steps 4 and 5 until you have 10 pancakes.
- Step 4Next, spoon 2 tbsp of the coffee cream over the centre of the pancake, then top with 1 tbsp of vanilla cream. Fold the side edges in a roll up like a spring roll.Carefully add back to a frying pan set over a medium heat and cook for 1 minute a side. Serve with an extra sprinkle of espresso power and enjoy!
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below