Easy English Pancake Recipe (Crepes)

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Ok, we’re a few weeks away from one of the best days in the foodie calendar – PANCAKE DAY! This week’s post is super exciting for a very good reason. There is not just one, but TWO awesome pancake filling recipes to wet your whistle! 

Don’t you just LOVE that pancakes can be enjoyed at any time of day? Whether it’s breakfast, brunch or a midweek meal – you just know these are going to be devoured in no time!

Sounds good right? RIGHT! Well let’s get cracking then. Here is what you will need to make the most epic pancakes in the world! (In my opinion obviously…)

Easy English Pancake Recipe

Here is what you will need to make approx 8 x 17cm Diameter

For the Pancake Batter

• 100g Plain Flour
• Pinch of Salt
• 1 Egg
• 250ml Semi Skimmed Milk
• Butter (for cooking fat)

 

Bacon, Cheese and Chive Filling

(Enough for 4 Generously Filled Pancakes)

• 150ml Double Cream
• 90g Cream Cheese
• 4-5 Slice of cooked Smokey Bacon, chopped
• Fresh Chives, chopped

 

Strawberries and Cream Filling

(Enough for 4 Generously Filled Pancakes)

• 150ml Double Cream
• 1 tbsp Icing Sugar
• 227g Punnet of Strawberries
• Juice of 1/2 Lemon
• Melted Belgian Chocolate/Icing Sugar, to serve (Optional)

 

Instructions

Let’s start with the basic pancakes.

Sieve the flour into a large bowl and mix in the salt.

Make a well in the centre and crack in the egg.

Mix with a whisk and gradually add in the milk. Keep mixing until all the milk has been used and there are no lumps. It should be the consistency of single cream.

Pour the batter into a jug ready for cooking. (This makes it WAY easier to pour into the pan.)

Heat a non stick frying pan over a medium heat.

Add in a little butter and allow to melt around the pan. Pour enough batter to cover the bottom, then swill the pan round quickly to even it out.

After a couple of minutes, ‘shake’ the pan to loosen the pancake and lift an edge to see if it’s nice and golden.

If it is, you can either be brave and flip it – or a total wuss like me & use a spatula!

Allow to cook for another couple of minutes until the other side is nice and golden too. Then either keep warm in some foil or eat straight away with your choice of filling.

Repeat the process until all the batter is used up.

Speaking of fillings…

How to Make the Bacon, Cheese & Chive Pancake Filling

Whip the double cream in a large bowl to almost stiff peaks then beat in the cream cheese. Add a little salt for seasoning if you like.

Top Tip! Over whipped the cream so it’s gone grainy? Just add in a little milk and fold through to bring it back.

Divide between your pancakes and top with the chopped bacon & chives.

 

How to Make Strawberries & Cream Pancake Filling

Whip the double cream to stiff peaks in a large bowl. Then sift in the flour and gently fold through.

Top Tip! Over whipped the cream so it’s gone grainy? Just add in a little milk and fold through to bring it back.

Hull & slice the strawberries and place in a bowl. Squeeze over the lemon juice & give it a good stir.

Divide the sweetened cream between your pancakes and top with plenty of strawberries.

If you like, you could drizzle over some melted Belgian chocolate & dust with a little icing sugar for a really decadent finish.

SEE! I told you they were the most epic pancake recipes in the world! Just wait until you try them, oh my word… you won’t look back I promise.

I hope you enjoyed this week’s post, until next time my lovely!

Miss KitchenMason

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