Surely we can all agree that Shrove Tuesday, a day when we are actually expected to feast on crepes and pancakes for breakfast, lunch and dinner, is one of the best days of the year?
Whether you prefer sweet or savoury toppings for your pancakes, we have three crepe recipes for you to try, including a delicious Vegan vanilla version, and a spicy, gluten free Indian crepe. So this year, instead of the usual, why not try your hand at something different?
If you love pancakes, crepes, omelettes, stovetop pizzas and much more - The VonShef cast iron crepe pan is the tool you. With a large circular cooking surface, raised edges and a naturally non-stick construction – creating deliciously crisp crepes is easy.
Vanilla Vegan Crepes
This crepe recipe is perfect for making pudding pancakes that aren't too sinful. We recommend serving with fresh blueberries and coconut milk yoghurt.
200g wholewheat flour
50g brown sugar
1 tsp baking powder
375ml almond milk (or soy)
1 tbsp extra virgin olive oil
2 tsp vanilla extract
Mix all the ingredients in a bowl until a batter is formed.
Heat your crepe pan on a medium- high heat and allow to heat up. Once hot, drop some batter on to the centre of the plate and spread out to cover the plate.
Cook for 1-2 minutes until the batter starts to get darker, then using the spatula lift the edges of the crepe and flip, cooking on the other side for a further minute or two.
Serve with blueberries and a dusting of icing sugar for a real treat.
Breakfast Buttermilk Pancakes
Kickstart your day with thick and fluffy buttermilk pancakes, that are so easy to make in bulk using a crepe pan or frying pan.
350g self-raising flour
2tsp bicarbonate of soda
2tbsp caster sugar
400ml/14fl oz semi-skimmed milk
2 free-range eggs
100g unsalted butter, melted (plus extra for frying)
Combine flour, bicarbonate of soda, salt and sugar together in a bowl. In a separate bowl, mix together the buttermilk, milk, eggs and melted butter.
Pour the wet mixture into the dry and stir to combine. Do not over beat – if the batter is lumpy, set it aside for a few minutes and any lumps will disappear.
Heat your crepe pan to a medium heat and melt a knob of butter on the plate. Spread using a brush, ladle some batter onto the plate making a pancake roughly 15cm in diameter. If you feel confident, you can make a couple of pancakes at a time. Cook the pancakes until the batter starts bubbling on top and the underside is looking golden.
Using the spatula, flip and cook for a further minute. Serve with crispy bacon and maple syrup.
Spicy Savoury Pudla Crepes (Gluten Free!)
These spicy savoury crepes are a popular Indian dish. They go perfectly with a curry, or can be enjoyed on their own, rolled up and dunked in some sweet and spicy chutney for that street food feel. They're also gluten free!
150g gram flour (chickpea flour)
1/2 tsp chilli powder
1 tbsp plain cultured yoghurt
1/2 pint water
1 green finger chilli, finely chopped
1/2 tsp fresh ginger paste
1 tbsp salt
1 tsp chilli powder
2 tbsp oil
Handful of fresh, chopped coriander
Mix together the gram flour, salt and chilli powder. Then add the finely chopped chilli, coriander and ginger paste. Using your hands, mix in the water slowly removing any lumps that may have formed.
Once the mixture is even and smooth, set aside for half an hour. After the mixture has rested, heat up your crepe pan to a high heat and brush a little oil on it. Take the heat down to medium and ladle some batter in the centre. Using a spreading tool, spread outward to the edges.
Cook for 30 seconds, then flip it over and continue to cook for a further 30 seconds. Serve with a sweet and spicy tamarind and date chutney.
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