[AD] These Mirabelle Plum & Hazelnut Crêpes are quick and easy to make and are perfect for Pancake Day breakfast, brunch or as an after dinner dessert. Using only three ingredients, Bonne Maman Mirabelle Plum Conserve, creme fraiche and toasted hazelnuts, they are easy on the pocket too.
Colour your Crêpe for Pancake Day
At last! The day I have been waiting for all year where the eating of pancakes is positively encouraged and is almost culinary law! Today is Shrove Tusday, aka Pancake Tuesday or Pancake Day. It’s a movable feasting day and heralds the start if Lent in a few days time. Today’s recipe for Mirabelle Plum & Hazelnut Crêpes is the latest recipe as part of my collaboration with Bonne Maman. These crêpes are quick and easy to make and are perfect for Pancake Day breakfast, brunch or as an after dinner dessert.
Thus far my recipe collaboration with Bonne Maman has suggested numerous of their fruity conserves, namely Strawberry conserve, Bitter Orange marmalade, Salted Caramel, Fig conserve, and Rhubarb & Strawberry conserve. But today’s’ recipe for Mirabelle Plum & Hazelnut Crêpes uses their delectable Mirabelle Plum conserve, which is a firm favourite here at Chez Lavender and Lovage. In fact when we lived in SW France, we had TWO mirabelle plum trees in our garden and many a pot of jam or pie was made with these small sweet plums.
Today’s recipe uses only three ingredients, Bonne Maman Mirabelle Plum Conserve, creme fraiche and toasted hazelnuts, as well as batch of pancake batter, and a plate of these delicious pancakes can be on the table in little over half an hour. I LOVE Bonne Maman’s Mirabelle Plum conserve – it’s high in fruit and has a wonderful consistency, as well as having whole mirabelle plums in the conserve too. The toasted hazelnuts are a wonderful accompaniment to these crêpes, and if you don’t have time to toast them yourself, you can buy them ready toasted from most major supermarkets.
As well as my new recipe for Mirabelle Plum & Hazelnut Crêpes, I have also shared some photos and a recipe for Crispy Apple and Wild Blueberry Crêpes, which I made over the weekend, and which are on the Bonne Maman website here: Crispy Apple and Wild Blueberry Crêpes This recipe uses Bonne Maman’s Wild Blueberry conserve, which I used to buy in France, where it is known as Myrtilles Sauvage. (small wild blueberries are what we may know as Bilberries here in the UK)
My new Bonne Maman recipe for Mirabelle Plum & Hazelnut Crêpes is shared below, along with a basic pancake (crêpes) recipe, the recipe for Crispy Apple and Wild Blueberry Crêpes, and all of my other “Colour your Crêpes” pancake recipes. You can buy Bonne Maman Mirabelle Plum conserve (and the rest of the Bonne Maman range) at all the major UK supermarkets, and on Amazon. Have a flipping great Pancake Day and I’ll see you soon with more new recipes and travel stories. Karen
*Disclaimer: Paid collaborative post with Bonne Maman – I have free editorial and all views are my own*
Crispy Apple and Wild Blueberry Crêpes Recipe
6 Large French crêpes,
1 Large cooking apple
2 Eating apples
Juice of One large orange
4 tbsp Bonne Maman Wild Blueberry Conserve
1 Small beaten egg
2 tbsp Ground almonds
Icing sugar, to dust
Extra conserve and vanilla custard or ice cream, to serve
- Peel and core the apples and cut into rough dice.
- Put all the fruit in a small saucepan with the orange juice and half the conserve. Simmer over a low heat, stirring occasionally, until the apple is soft. Stir in the remaining conserve and leave to cool.
- When ready to use, heat the oven to 200C, fan oven 180C, gas mark 6. Spoon a little of the cooked apple mixture across the centre of each crepes and roll up into large ‘cigar’ shapes.
- Put the rolls on a baking tray lined with baking paper and brush all over with beaten egg. Sprinkle with the ground almonds and dust with icing sugar.
- Pop the rolls in the hot oven for 5-7 minutes or until golden and crispy.
- Serve hot with extra conserve and vanilla custard or ice cream.
The rolls can be made a day ahead. Keep covered in the fridge. Heat as above allowing an extra couple of minutes.
The apple and Wild Blueberry filling makes a delicious pudding or breakfast compote on its own or with Greek yoghurt.
Mirabelle Plum & Hazelnut Crêpes Recipe
Mirabelle Plum & Hazelnut Crêpes
These Mirabelle Plum & Hazelnut Crêpes are quick and easy to make and are perfect for breakfast, brunch or as a after dinner dessert. Using only three ingredients, Bonne Maman Mirabelle Plum Conserve, creme fraiche and toasted hazelnuts, they are easy on the pocket too.
- 1 x batch of basic pancake batter
- 8 tablespoons creme fraiche
- 4 tablespoons Bonne Maman Mirabelle Plum Conserve
- 75g chopped, toasted hazelnuts
- Extra creme fraiche and mirabelle plum conserve, to serve
- Make pancakes according to the pancake batter recipe, keep them warm until you are ready to assemble them.
- Spoon the creme fraiche over the middle of each pancake, and then add the mirabelle plum conserve.
- Roll the pancakes up like a cigar, and place two per person on to a plate, or arrange them all on a large serving platter.
- Spoon a little more creme fraiche and mirabelle plum conserve over the pancakes and scatter the toasted hazelnuts over the pancakes.
- Serve immediately.
Prep and cooking time is for making the pancakes and not just for assembling the pancakes. Pancakes can be made ahead of time and reheated before assembling the for serving.
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Nutrition InformationYield 4 servings Serving Size 1
Amount Per Serving Calories 296Total Fat 28gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 16gCholesterol 51mgSodium 101mgCarbohydrates 9gFiber 2gSugar 4gProtein 4g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used.
Basic Pancake Batter
A basic pancake batter for British style pancakes or French style crêpes. Can be made ahead and cooked pancakes can be frozen.
- 125g plain flour
- pinch of salt
- 1 medium egg
- 300ml milk
- 25g melted butter
1. Mix flour and salt in a basin, make a hollow in the centre and drop in the egg. Stir with a wooden spoon and add the milk gradually, until all the flour is worked in.
2. Beat well and add remaining milk and the melted butter.
3. The consistency should be like single cream.
4. Cooking: For each pancake, heat a small amount of butter in a frying pan. When it begins to smoke, stir the batter and pour approximately 3 tablespoons into the frying pan. When golden brown underneath, turn and cook other side.
5. Serving: Turn out on greaseproof paper, sprinkle with sugar and roll up or fold into quarters. Place on a hot dish and serve immediately with honey, jam, syrup, lemon or orange juice.
6. Pancakes keep well in the refrigerator and can be frozen.
Can be made ahead of time.
Nutrition InformationYield 8 Pancakes Serving Size 1
Amount Per Serving Calories 107Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 30mgSodium 65mgCarbohydrates 14gFiber 0gSugar 0gProtein 4g
More Bonne Maman PANCAKE DAY Recipes
Boozy Bitter Marmalade & Blood Orange Pancakes
Strawberries and Cream Pancake Party Platter
Salted Caramel Apple Pancakes
Blue Cheese, Ham and Fig Conserve Crêpes
Sweet Clementine & Bitter Orange Crêpes
Baked Rhubarb & Strawberry Clafoutis Pancake
mohan kumar says
they looked really fabulous.Super easy to follow and quick.