Warm Apricot and Cream Crêpes
These Warm Apricot and Cream Crêpes make a speedy yet showstopping pud. 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.
Ingredients
- 1 tbsp unsalted butter for frying
- 600g jar Bonne Maman Apricot Compote (or another flavour)
- 1/4 tsp grated fresh ginger optional
- 200 g flaked almonds
- 300 ml double cream
- 15 g caster sugar
- 100 g greek yoghurt
- 1 lemon zest
Instructions
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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.
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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.
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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.
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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.