We’re leveling up your crepes this pancake day, forget lemon and sugar, say hello to berry cheesecake.
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We wanted to up the pancake game this pancake day for you guys so we have come up with a couple of recipes to impress your friends and family – all of which are quick, easy and delicious.
This time we have gone for a berry cheesecake – creamy yet tangy, a lighter option which isn’t too sweet and full of chocolate. You may also wish to make these a little healthier if you are that way inclined by swapping the milk in the crepes for skimmed, omitting the sugar in the compote, and using a light cream cheese in the cheesecake mixture. You may also wish to use a little honey or agave syrup to sweeten the dish. Who knew you could still enjoy great pancakes on pancake day if you were on a diet?!
To begin with, you need to make your crepes, once you’ve whisked together the ingredients, then it’s really best to let your batter rest for 30 mins at least, this allows the gluten relax and gives the your crepes a better texture. Making these, was one of the first times we got to give our new crepe maker a go (you can pick one up for yourself here), we normally just use a pan but were surprised by how easy this was to use (also you get to use one of those twirly things to spread the batter and feel like a Parisian street food trader).
Whilst the batter is resting you can make your fillings – both of which are really simple and easy. Pop the frozen fruit (you can use fresh if you prefer) on the hob to reduce and whisk up your cheesecake mixture. How easy was that?
- 30g butter melted
- 30g sugar
- 150g plain flour
- 250ml milk
- 1 large egg
- 150g frozen mixed berries
- 50g sugar
- 150g cream cheese
- 1 tbsp icing sugar
- 1 tsp vanilla essence
- Splash of double cream
- Couple of digestive biscuits
- Place the sugar and flour in a bowl and create a well in the middle.
- In a jug mix together the milk, melted butter, then crack the egg into the dry ingredient bowl, and begin mixing.
- Whilst mixing gradually pour the milk and butter into the bowl of dry ingredients and whisk until well combined and there are no lumps.
- With a non-stick crepe or frying pan on a medium high heat, pour about 2/3 cup of batter into the pan and swivel so that the whole base of the pan is covered.
- Cook until the top loses its shine then flip and cook for a further 30 secs to 1 min.
- In a small saucepan on a high heat, add your frozen berries and sugar, allow to reduce to a syrupy texture, stiring every now and again to prevent sticking, this should take 8-10 minutes
- Using a whisk, whip the cream cheese slightly till it is all mixed together evenly and add the vanilla, cream and icing sugar to create a lovely smooth cream
- Using a food processor, blitz your biscuits to a crumb. (or you can do this but popping them in a sandwich bag and bashing them with a rolling pin
- Whilst your crepes are still hot, spread the cheesecake mix all over half of the crepe, then in a quarter of the crepe add some berry compote
- Fold the crepe in half and then in half again to create a triangle
- Top with a dollop of cheesecake, a drizzle of compote and a sprinkle of biscuit crumb to complete your crepes