Pancake Day Recipe Ideas: 4 Alternative Crepes To Try Tonight

It’s Pancake Day which means there’s going to be no shortage of golden crepes across households in the UK today. 

Whether you’re just cooking for yourself or hosting - it’s a good excuse to diverge from the classic lemon and sugar or Nutella combo and make an occasion of it by whipping up some show-stoppers for Shrove Tuesday

Below, are some of our favourite alternative pancake recipes…

Brilliant beetroot and apple pancake



(makes 8 pancakes)

150g cooked beetroot

2 medium eggs

200ml almond milk

Pinch of salt

250g buckwheat flour, sieved

100g grated apple

50ml rapeseed oil

Ricotta cheese, pomegranate and flaked almonds (to garnish)


First mix the beetroot, eggs, milk and salt in a blender until smooth. Then add the sieved flour gradually, mixing well until you get a batter consistency and fold in the grated apple. Immediately leave to rest for 10 minutes.

After mix everything together again to aerate the batter and get a fluffier pancake.

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Heat a little of the oil in a frying pan on a medium heat and then add some of the mixture to the middle of the pan - remember that it’ll expand during cooking.

Fry for 2-3 minutes until one side is golden and then flip your pancake. Fry for 2-3 minutes until the other side is cooked and repeat this process for each of your pancakes.

Finish with a spoonful of ricotta cheese and sprinkling of pomegranate and almonds.

This recipe is by nutritionists at Push Doctor.

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Creme Egg pancake calzone


Ingredients (makes 8 pancakes)

For the pancake batter:

100g plain flour

¼ tsp fine sea salt

1 tbsp. of caster sugar

2 large eggs

300ml full fat milk

3 Cadbury Creme eggs

1/4 tsp vanilla extract

Couple knobs of butter

A couple squiggles of vegetable oil


100g dark chocolate

 3 Cadbury Creme eggs

Creme egg Sauce:

100g dark chocolate

2 Cadbury creme eggs

50g butter

250ml double cream

2 tbsp. caster sugar

1 tsp vanilla extract

To finish:

Icing sugar 



For the pancake mix, sift the plain flour, salt and caster sugar into a large bowl and begin to mix with a whisk, then make a little well right in the centre. Add your eggs and begin to mix until well combined.

Once it’s all mixed together, add the milk gradually, mixing at the same time, followed by vanilla extract and the inside of 3 Cadbury creme eggs. You pancake mix is now ready. 

For the filling, melt your creme eggs and dark chocolate in microwave or over a heatproof bowl with a saucepan underneath on a gentle simmer. Once melted, put aside.

For the Chocolate Creme egg sauce, melt the chocolate in a heatproof bowl, over simmering water. Occasionally stir until it’s completely melted. Add the butter, double cream and caster sugar - stirring until it’s heated and melted into the chocolate. 

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Add the Cadbury Creme eggs and begin to stir, the heat of the sauce will gradually melt the Creme eggs. Continue to stir until it’s nice and smooth. Remove the saucepan from the heat and leave to the side to cool.

Now time to fry, prepare a small bowl of melted butter and vegetable oil, you are going to use this to grease the pan between each pancake. Bring your pan to medium heat, then give it a good brush of your buttery oily mixture.

Ladle some picture into the frying pan. You just want enough to cover the base of the frying pan, then give the frying pan a good roll of the heat to ensure super clean edge.

Once the pancake mix has stopped rolling pop in back on the heat and wait for it to cook (this should take around a minute). Brush the edges of pancake with egg to stop any oozing of the Creme egg. To check if your pancake is ready on one side, gently lift it to see if it’s golden brown.

Now for the Calzone. Give your one side cooked pancake a super generous splatter of the melted Creme egg filling on the side that’s facing you. instead of giving your pancake a flip, you want to give it a calzone fold. Lift your Creme egg side and gently press into the other side forming a semi-circle. Allow to cook for couple more minutes.

Place on a plate, repeat the process until all your mixture is used up. Once finished, place all the pancakes on a tray or plate, finish off with a little more melted Creme eggs, your Creme egg chocolate sauce and sprinkle with icing sugar.

This recipe is by Great British Bake Off's Liam Charles. 

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Crepes with Strawberry Chia Jam and Pecan Oaty Crumble


Ingredients (Serves 2)

For the crepe batter:

100g plain flour

2 eggs

300ml milk

1 tbsp. sunflower oil, plus extra for frying

pinch of salt


400g strawberries, chopped

1 tbsp. lemon juice

2 tbsp maple syrup, to taste

2 tbsp white chia seeds

creme fraiche, to serve


250g unsalted butter

50g light brown sugar

50g caster sugar

1/2 tsp baking powder

125g pecans

60g jumbo oats

1 tsp. ground cinnamon

pinch salt


Preheat oven to 160 C; make crepe batter. Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest.

Whilst the batter is resting, make the crumble. Cream the butter and sugars until smooth. Add the pecans, oats, flour, baking powder, cinnamon, and a pinch of salt. Stir until the mixture begins to form large clumps.

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Transfer the mixture to a baking sheet, and spread the clumps into a thick layer and bake for 25 minutes, or until golden brown. Once done, let it cool completely and then break into small pieces.

Move onto the filling; chop strawberries into quarters an place into a saucepan and set over medium. Cook for 5-10 minutes, until fruit breaks down. Then mash with a fork, leaving strawberries as smooth or lumpy as you like. Remove the pan from the heat and stir in maple syrup and lemon juice. Add in chia seeds and let sit for 5 minutes.

Heat a frying pan over medium heat with a touch of oil; once hot cook crepes for 1 minute on each side until golden .

To serve, spoon on the jam and top with the oaty crumble, add a dollop of creme fraiche.

This recipe is by Ali Alt, the founder of Baliboosta.

Bramble Mojito


Ingredients (Serves 2)

For the pancake mix:

135g plain flour

1 tsp baking powder

½ tsp salt

2 tbsp caster sugar

130ml milk

1 large egg

2 tbsp melted butter

For the bramble cream:

250ml whipping cream

12 blackberries

20g caster sugar

10g mint

For the rum and lime syrup:

The juice of 5 limes and the zest of 1 lime

150g icing sugar

50ml rum

To garnish:

Blackberries, to garnish

Mint sprig, to garnish


To create the rum and lime syrup, heat the lime juice and sugar in a pan until the sugar dissolves. Add the rum, stir and allow to cool.

For the bramble cream, whip together the cream and sugar, and fold in the blackberries and mint, set aside.

To make the pancakes, sift together the flour, baking powder, salt and caster sugar into a bowl.

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Whisk together the milk, egg and melted butter in a separate jug. Pour the wet mixture into the dry and whisk until a smooth batter forms. Let the mix stand for a few minutes.

Next, heat a large non-stick frying pan and add butter to melt. Spoon the batter onto the frying pan. Wait until the top of the pancake bubbles, turn-over and cook until both sides are golden. Repeat until all the batter is used.

Serve by sandwiching two pancakes together with the cream inside. To finish, pour over the rum syrup, dollop extra cream on top and garnish with blackberries and mint.

This recipes is by Bill's

Source :

Pancake Day Recipe Ideas: 4 Alternative Crepes To Try Tonight


Pancake Day Recipe Ideas: 4 Alternative Crepes To Try Tonight

Pancake Day Recipe Ideas: 4 Alternative Crepes To Try Tonight


Pancake Day Recipe Ideas: 4 Alternative Crepes To Try Tonight

Pancake Day Recipe Ideas: 4 Alternative Crepes To Try Tonight


Pancake Day Recipe Ideas: 4 Alternative Crepes To Try Tonight