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