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Sweet French fillings for pancakes

Plate of thin, crispy pancakes covered with ice cream and chocolate sauce

Try these mouth-wateringly sweet toppings that are just perfect for your pancakes (crêpes).

Just like our very easy to make, comes out perfect every time French crepe recipe – these French inspired fillings are simple to create but scrumptious and seriously moreish…

Crepe Tatin

It doesn’t get much more French than tatin! And it’s not just scrumptious in a tart, it’s perfect to pop into your pancakes…

2 medium apples
10g of butter
10g of cinnamon
Juice of half a lemon
70g sugar

Peel, seed and cut the apples into pieces.

Melt a little butter in a pan.

Put the apple pieces, cinnamon, lemon juice and sugar and cook over low heat for about 5 minutes until the apples start to soften and are well caramelized.

Spoon over your pancakes.

Also delicious with ice cream! And maybe some salted butter caramel drizzled over the top…

Here’s how to make tarte tatin

Beurre caramel – salter butted caramel

200g sugar
Squeeze of fresh lemon or couple of drops of lemon juice
150ml of liquid cream
50g salted butter
½ teaspoon salt (large crystal salt is best)

Cook the sugar in a heavy-bottomed saucepan with the lemon juice and stir until small bubbles form on the surface. Add the butter and stir in until melted. If it becomes a bit lumpy, take off the heat and whisk.

When the mix takes on a caramel colour, take off the heat and add the liquid cream slowly, stirring constantly and taking care not to splash.

Pour over pancake, or over ice cream with your pancake! It pretty much goes with everything sweet and keeps in a jar in the fridge for up to 4 weeks (though not in my house, where we can resist anything but temptation).

Frangipane – Almond flavoured deliciousness

French frangipane is delicate, sweet, light and spongy and perfect for a pancake filling.

75g ground almonds
2 eggs
75g sugar
75g soft butter

1 tablespoon corn flour
1 tablespoon rum (optional)

Mix sugar and butter together. Add the almond powder and mix. Then add the beaten eggs one at a time. Finally add the rum and starch and mix until the cream is smooth. If you have a sweet tooth, you can also add a little vanilla flavouring.

Take a cooked pancake, fold in half, add a generous spoonful or almond cream, roll into a cylinder shape and place in a buttered baking dish. Bake at gas mark 3/160C/320F for 10 minutes. Sprinkle with icing sugar and serve…

Easy Crème patisserie

Creamy and sweet, this custardy favourite is a perfect filing for your pancake, on its own or with fresh fruit, grated chocolate, strawberry confit – whatever takes your fancy!

280ml milk
30g corn flour
60g sugar
4 egg yolks
1 vanilla pod (or few drops vanilla extract)

Mix the egg yolks with the sugar. Beat with a whisk until the mixture turns pale.

Add the flour and whisk until blended.

Heat the milk and vanilla until just reaching boiling point then whisk into the egg mix. Pour back into the pan, stir until thick and boiling. Take off the heat and serve. If you’re not ready straight away, pour into a jug or bowl and cover with cling film to stop it filming over.

Delicious poured on its own over pancakes. Or add some fresh fruit, stewed fruit, chocolate chips – whatever takes your fancy.

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