Planning on making pancakes later, but fancy trying something different? Check out our fantastic, super-easy recipe for traditional French galette-style pancakes, which includes buckwheat flour. This creates a bit more structure than classic Shrove Tuesday pancakes, so our buckwheat pancakes fill you up and are very satisfying. Served warm, they taste amazing with our gorgeously gooey, homemade coffee and dark chocolate spread. Enjoy!
100g plain flour
75g buckwheat flour
1 tablespoon of granulated sugar
2 tablespoons of melted butter
500ml whole milk
Pinch of salt
Coffee & Chocolate Spread
250g dark chocolate (70% cocoa)
3 tablespoons of whole milk powder
150ml CRU Dark Roast Espresso (4 shots)
200 ml fresh whole milk
75ml maple syrup
Pinch of salt
Chocolate & Coffee Spread
Preheat the oven to 175°C/160°C fan/Gas mark 4.
Toast the hazelnuts on a tray in the oven for 15-20 minutes until golden brown.
Remove the nuts from the oven and allow them to cool. Then put them in a food processor and grind until smooth. Leave the nuts in the food processor for now.
Melt the chocolate over a bain-marie.
Whisk together the milk, CRU Espresso, maple syrup and milk powder in a pan over a medium heat.
Add the melted chocolate and milk mixture to the nuts already in the food processor. Blitz until everything is completely incorporated.
Pour into a jam jar or two and keep refrigerated. Eat within a week, because of the fresh milk in the ingredients
Combine all the ingredients in a bowl and whisk till smooth.
Put the bowl in the fridge and allow the ingredients to rest for at least one hour. (You can even make the batter the day before you want to eat the pancakes. Just leave the batter overnight in the fridge.)
Heat one teaspoon of butter in your frying pan.
Lift the pan and pour a ¼ cup of the batter into the middle of the hot pan. Swirl the batter around to cover the pan, distributing it quickly and evenly.
Tip: the pan shouldn’t be too hot: the batter should start cooking within a few seconds, giving you just enough time to swirl it.
After about a minute, run a non-stick spatula around the underside of the rim of the crêpe and check that the cooked side is golden brown. Then flip the crêpe over, using my flipping tips below. I grab hold of the crêpe with my fingers to check it’s ready to flip, but I’ve got asbestos fingers! If you haven’t, use the spatula instead.
Let the crêpe cook on the flipside for about 30 seconds, then slide it out on to a dinner plate. Repeat, cooking the crêpes with the remaining batter, stirring the batter every so often as you go.
Crêpes should be served warm. To reheat them for serving, fold the crêpes in half and put them in a baking dish, then cover it with foil. Heat the crêpes in a moderate oven, preheated to 160°C/140°C fan/Gas mark 3 until warmed through.
Or, if you’re cooking for a crowd, make the pancakes in batches and put a small piece of greaseproof paper between all of the crêpes to ensure they don’t stick to each other. Then, you can simply heat them back up in the pan to serve.
And if you’re feeling very indulgent, here’s an extra filling that really hits the sweet spot: brûlée-torched bananas. Once the melted sugar cools, it becomes brittle and crunchy and takes on a distinct caramel flavour.
This contrasts beautifully with the creamy soft banana together with the fabulous coffee and dark chocolate spread - all sandwiched in the fluffy hot pancake.
Shop The Recipe...
With its full-bodied richness and sweetness that linger on the palate, our Dark Roast blend works beautifully in John’s homemade coffee and dark chocolate spread.
Commit to the flip…
So, how confident are you about flipping pancakes? Our very own CRU Co-founder and Chef, John Quilter shares his secrets on how to perfect this crowd-pleasing skill.
“Pancake Day is all about making and eating as many pancakes as possible, so it’s the perfect time to practise your flipping technique. Here’s what you do:
It’s important to make sure that the pancake is free from the frying pan, so shake the pan a bit to check that the pancake is sliding easily around. If it does, the bottom of the pancake is cooked and you’re ready to flip.
Lift the frying pan a few inches in the air and tilt it slightly forwards (away from you). You’ve got to commit to the flip, so go for it – 100%. Quickly flick your wrist in an upward motion so your pancake flips and lands back in the pan.
Repeat, repeat, repeat. Eat, eat, eat.