Colour your Crêpe this La Chandeleur (Candlemas Day), with a tasty selection of conserves from Bonne Maman, and Pancakes for La Chandeleur.
*Collaborative paid post with Bonne Maman*
Giveaway: Win one of Five Bonne Maman Colour Your Crêpe Kits!
Enter to win one of these fabulous Bonne Maman Colour Your Crêpe Kits shown below, at the end of this post.
It’s that time of the year again, Christmas is a distant memory and the New Year is now well established. It’s nearly time for your pancake pans to come out…..and when extra eggs, milk, flour and butter are bought, as well as a selection jams, marmalade and conserves. It’s time to get ready to make Pancakes for La Chandeleur on the 2nd February with Bonne Maman.
I am delighted to announce that I am working with Bonne Maman again, and that I will also be an ambassador for them throughout the year, when I will be sharing lots of fabulous recipes and serving ideas using their range of conserves, curd, marmalade, yoghurts, chilled desserts and compotes.
I’ve written about La Chandeleur before, and have shared lots of recipes for this special day. In France it IS the big day for crêpes. La Chandeleur (Candlemas), is a religious festival held on the 2nd February each year, when traditionally crêpes are eaten in the evening.
Not only do the French eat a lot of crêpes on La Chandeleur, but they also do a bit of fortune-telling while making them. It is traditional to hold a coin in your writing hand and a crêpe pan in the other, then flip the crêpe into the air. If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year. My French friend Karine, whose family are from Breton, also add a good glug of Calvados to their pancake batter too!
But back to Pancakes for La Chandeleur, and how to serve them. If you’re looking to try out some new crêpe recipes before Shrove Tuesday then why not use La Chandeleur as the perfect excuse? Whether you prefer sweet or savoury crêpes Bonne Maman has plenty of delicious recipes for both, which I will be sharing below.
As regular Lavender & Lovage readers know, I LOVE Bonne Maman products, their conserves, marmalades and curds are absolutely luscious, with a fabulous texture, taste and with vibrant colours of the fresh fruit that goes into making them. They are simply made to traditional recipes and preserving methods, which results in an extremely high quality preserve.
To get you all in a flipping good mood, and ready to embrace those pancake pans, I am sharing a fabulous Bonne Maman recipe today for Vegan Apricot Crêpes with Toasted Nuts & Seeds. Although I am not a vegan, I do like the idea of this recipe, as it makes it very accessible for all pancake lovers, and having made the recipe, I can tell you it is utterly delectable.
The recipe uses one of Bonne Maman’s conserves from their Intense range; even more intensely fruity than a classic Bonne Maman conserve, the Intense range is made with an exceptionally high percentage of ripe fruit. Bonne Maman Intense has a slightly softer set and naturally contains 30% less sugar.
I used Apricot Intense, which is packed full of fruit flavour, it is a delicious option for your breakfast table, afternoon tea or baking. Each jar is made with 64% of juicy apricots, and there are discernable pieces of juicy apricots in each jar.
I have shared the recipe link below, along with lots more recipes to inspire you to get pancake making this La Chandeleur Day. I’ve also shared a fabulously easy recipe for classic crêpes, which are the same as our own British pancakes – thin and lacy – an elegant as well as delicious pancake.
I hope I have inspired you to get ready for Shrove Tuesday and Pancake Day with La Chandeleur, after all, more is definitely MORE when it comes to pancakes! AND, don ‘t forget to enter the giveaway at the end of this post to win one of Five Bonne Maman Colour Your Crêpe Kits. Karen
Recipe for Vegan Apricot Crêpes with Toasted Nuts & Seeds
For the crêpes
- 150g plain flour
- pinch of salt
- 1 tbsp caster sugar, optional
- 250ml oat milk
- 1 tbsp melted sunflower spread or coconut oil, plus extra for the pan
- splash of vegan beer, about 2tbsp
For the filling
- 60-100g mixed nuts and seeds such as hazelnuts, almonds, sesame, sunflower and pumpkin
- pinch ground cinnamon or mixed spice
- 400g tub Greek-style, vanilla, non-dairy yoghurt
- 335g jar Bonne Maman Intense Apricot
Spread the nuts and seeds for the filling on a foil-covered baking sheet and sprinkle over the cinnamon. Toast in a hot oven or under the grill until golden brown. This will only take a minute so keep an eye on them. Set aside.
To make the crêpes, sift the flour into a large mixing bowl with a good pinch of salt and the sugar, if using. Slowly pour in the milk, whisking gently as you go, then whisk in the melted spread or oil. Set the batter aside for about half an hour if time allows, then finally whisk in the beer.
Heat an 18-20cm crêpe pan and wipe over the base lightly with butter or oil. Stir the batter – it should be the thickness of single cream – and pour a small ladle of batter into the pan. Working quickly, tilt the pan so that the batter runs all over the surface then hold the pan over the bowl of batter and let the excess tip out. Trim the lip of cooked batter away from the edge and return the pan to the heat. The base should be covered in batter but not quite thin enough to see through.
Let the crêpe cook for a minute or so until the underside is golden and comes easily away from the pan. Lift one edge up with a palette knife and carefully flip it over. Cook for a further 1-2 minutes. The flip side will only cook in spotted brown patches, not as evenly as the first side. Tip the crêpe carefully on to a plate. Wipe the pan with a little more oil and continue until you have used up all the batter. Keep the crêpes warm, covered with foil in a low oven.
When ready to serve, spread the warm crêpes generously with the vanilla yoghurt, add large spoonsful of Intense Apricot and finally sprinkle with the toasted nuts and seeds. Enjoy!
Recipe by Bonne Maman here:
Vegan Apricot Crêpes with Toasted Nuts & Seeds
More Pancake Recipes using Bonne Maman Conserves
- Chèvre, Ham and Peach Crêpes
- Mirabelle Plum & Hazelnut Crêpes
- Boozy Bitter Marmalade & Blood Orange Pancakes
- Blue Cheese, Ham and Fig Conserve Crêpes
- Salted Caramel Apple Pancakes
- Strawberries and Cream Pancake Party Platter
- Sweet Clementine & Bitter Orange Crêpes
- Baked Rhubarb & Strawberry Clafoutis Pancake
More Pancake Recipes from Bonne Maman
WIN one of Five Bonne Maman Colour Your Crêpe Kits!
Bonne Maman are running a Colour Your Crêpe competition over on their website. Five lucky winners will receive a Colour Your Crêpe kit with everything needed to have a delightfully colourful day including: a crêpe pan, hand mixer, mixing bowls and one month’s supply of eggs along with lots of Bonne Maman goodies of course! The competition runs from the 28th Jan to midnight 10th Feb. Visit their website to enter.
Five winners will be selected randomly on the 11th February. Each winner will receive a Colour Your Crêpe Kit with everything you need to have a delightfully colourful day:
A Tefal Crêpe Pan, a Dualit Hand Mixer, set of three ProCook Mixing Bowls, one month’s supply of vouchers for fresh Clarence Court Eggs, Villeroy & Boch ladle, a selection of Bonne Maman products, Bonne Maman Breakfast Savoir-faire Cookery Book and other Bonne Maman accessories.
The kits contain everything needed to make the perfect crêpe so there’s no excuse but to get cooking and impress even the harshest family critics!
For Pancake Day inspiration plus tips on making perfect French crêpes every time see the Bonne Maman Colour Your Crêpe Recipe Collection full of delicious sweet and savoury recipes for you to try on the day.
To find out more please see the terms and conditions and enter below.
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