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Pancake Millefeuilles

Pancake Millefeuilles

Ingredients

Ingredients

For the Pancake Millefeuilles

  • 80g flour
  • 60g sugar
  • pinch of salt
  • 3 eggs
  • 180ml milk
  • 80ml double cream
  • 20g melted butter
  • butter or vegetable oil for cooking

Caramel Spread, Sultanas and Greek Yogurt

  • 50g (2oz) sultanas
  • 3tbsp marsala wine
  • Bonne Maman Caramel Spread
  • 500g pot of Greek yogurt
  • icing sugar, to decorate

Wild Blueberry Conserve, Whipped Cream and Chocolate

  • 250ml whipping cream
  • 40g icing sugar
  • Bonne Maman Wild Blueberry Conserve
  • 50g grated chocolate
  • strawberries, to decorate

Cherry Compote, Whipped Cream and Blueberries

  • 250ml whipping cream
  • 40g icing sugar
  • Bonne Maman Cherry Compote
  • 125g blueberries

Strawberry and Wild Strawberry Conserve, Honey and Whipped Cream

  • 250ml whipping cream
  • 40g icing sugar
  • Bonne Maman Strawberry and Wild Strawberry Conserve
  • Acacia honey, to decorate

Method

Method

  1. For the Pancake Millefeuilles:

    1. Mix the flour, sugar and salt in a bowl. Add the eggs and whisk well, then pour on the milk and cream.

    2. Stir in the melted butter and refrigerate for 30 minutes.

    3. Melt a little butter in a frying pan and pour on a portion of the batter until the pan is thinly covered.

    4. Cook until firm, then toss the pancake to brown on both sides. Repeat until all the batter is used.

    5. Smother each pancake with your choice of topping from the list below and stack them up to create gorgeous tasty layers.

  2. Caramel Spread, Sultanas and Greek Yogurt:

    1. Soak the sultanas in the marsala wine for an hour.

    2. Layer the pancakes with Caramel Spread, yogurt and sultanas.

    3. Dust with icing sugar.

  3. Wild Blueberry Conserve, Whipped Cream and Chocolate:

    1. Whip the cream into peaks and fold in the icing sugar.

    2. Layer the pancakes with all of the ingredients and decorate with strawberries.

  4. Cherry Compote, Whipped Cream and Blueberries:

    1. Whip the cream into peaks and fold in the icing sugar.

    2. Layer the pancakes with all of the ingredients. Top with cream, blueberries and a dusting of icing sugar.

  5. Strawberry and Wild Strawberry Conserve, Honey and Whipped Cream:

    1. Whip the cream into peaks and gently fold in the icing sugar.

    2. Layer the pancakes with cream and jam. Top with honey to decorate.

Cooks tips

Cooks tips

  1. Try any of your favourite Bonne Maman fillings and create your own delicious stack!

Good to know

  • Perfect for Pancake Day
  • Try with your favourite Bonne Maman filing
  • This recipe is vegetarian

Recipe by

Bonne Maman

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