Spread deliciousness this Spring with glorious stacks of delicious heart-shaped crêpes topped with jewel-bright, fruity Bonne Maman Conserves...
We have developed an adorable, limited edition heart-shaped crêpe pan that will make a lovely Spring addition to any kitchen. Look out for entry coupons on Bonne Maman jars in stores or enter here. Bonne chance.
Top tips for making the perfect heart-shaped crêpes
- Have the batter in a bowl by the side of the hob.
- A generous ladleful of batter will be enough to coat all the surface of the pan. Don't be tempted to overload the pan with batter. Less is more. Fill in any gaps with more batter if needed.
- Use a little light oil to wipe over the base of the pan rather than butter, which can burn.
- Heat the pan for 1-2 minutes (you should be able to see a faint heat haze over the surface) before lifting the pan before pouring the batter into the centre.
- Immediately swirl the pan around so that batter flows into every bit of the heart-shape and the surface is completely covered.
- Return to the heat for about 30 seconds.
- Using a palette knife, carefully lift up one rounded edge of the heart. If the crêpe is golden brown underneath, raise the crêpe out of the pan and flip it over, dropping the crepe back into the heart-shape to cook the other side. If the crêpe is still pale leave for a few seconds longer.
- Remember, the first crêpe is usually a reject as its takes practice to gauge the right heat and swirl the batter into the shape of the heart.
- If the crêpe is taking too long to cook, turn the heat up a little. If its scorching at the edges, turn the heat down slightly.
- Slide the cooked crêpe out onto a flat plate or board.
- Continue with the remaining batter, oiling the pan very lightly between each one.
For lots of other delicious Spring recipes see here.
