Tefal and Bonne Maman have joined forces to create the ultimate pan and jam combination with a limited edition non-stick pancake pan and a selection of Bonne Maman jams.
By using Tefal’s thermo-signal, consumers will be able to identify the perfect heat to cook the ultimate well-cooked crêpes, which will require no oil thanks to the pan’s non-stick properties.
Anyone looking to get their hands on one of the Tefal and Bonne Maman Pancake Packs will be able to do so in Sainsbury’s across the UK, where the product will be available exclusively as long as stocks last.
Chocolate Crêpes for Pancake Day
Ingredients
125g plain flour
Pinch of salt
1 tbsp caster sugar (omit for savoury crêpes)
2 free-range eggs, beaten
25g melted butter, plus extra for cooking
250ml semi-skimmed milk
3 tbsp cold water
Sugar to dust
Method
For delicious light chocolatey crêpes, add 1 level tbsp of cocoa powder to the plain flour before you make your batter.
Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.
Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.
Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other size for a minute or so. Remove to a warm plate and repeat.
Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.
Serve warm with generous spoonful of your chosen Bonne Maman topping.
Vegan Apricot Crêpes with Toasted Nuts & Seeds
(Makes about 12, serves 4-6)
Ingredients
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
Method
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 spoonful of Apricot Intense and finally sprinkle with the toasted nuts and seeds. Enjoy!
