Blueberry Cheesecake Crêpes
This recipe has been created in partnership with Bonne Maman. Don’t forget to enter the Colour Your Crepe competition here before the 10th Feb!
Who needs an excuse to eat more pancakes? I’m always looking for one, so when Bonne Mamam introduced me to La Chandeleur - a French celebration of the crêpe, I didn’t need much persuading to join in! Some say it signifies the end of winter, which feels like a moment to remember, particularly after the sombre winter we’ve just had. Regardless of origin, it is a wonderful excuse to indulge in some delicious pancakes - and smother them in jam for good measure!
I’m really, really excited to be one of Bonne Maman’s new UK brand ambassadors. It’s a bit of a dream come true to be approached to represent such an iconic brand. I’ve eaten Bonne Maman products for as long as I can remember! Our breakfast table always had at least one gingham-lidded pot in the centre, and I remember pulling out the delicious pieces of real fruit (especially the wild strawberries in their Strawberry jam!) to gobble up ahead of the toast. They are still a family-owned business based in the South of France, so are extremely authentic and renowned for their delicious preserves! I’ll be sharing a bunch of recipes over this year showcasing their products; I hope you love them as much as I do!
This recipe is a real winner, too. Cheesecake for breakfast? Don’t mind if I do! The cream cheese filling is a great alternative to whipped cream, and it has a lovely tanginess that works wonderfully against the sweetness of the Wild Blueberry jam. You can use any flavour of jam for this, or even use a curd, but I particularly love blueberry because it has a gentle sweetness and I simply adore the colour it creates when swirled with the creamy filling.
As for the crêpes, I use my classic method - the 1, 2, 3 method! It’s so simple: 100g plain/all-purpose flour, 2 eggs and 300ml milk. Add a little butter for some richness and you’re good to go! Now, who’s ready for the recipe?
Blueberry Cheesecake Crêpes
Makes 12 crepes
Ingredients:
100g plain flour
2 eggs
300ml milk
1 tablespoon butter
For the filling:
200g cream cheese
150ml double or whipping cream
1 tablespoon icing sugar
8 digestive biscuits/graham crackers, crushed
1 x jar Bonne Maman Wild Blueberry Conserve
Fresh blueberries, to decorate
Method:
To make the pancake batter, whisk together the flour and eggs in a large bowl until smooth, then gradually add the milk to make a runny batter.
Heat a 20cm frying or crepe pan over a medium heat, then test the pan by ladling in a small amount of batter. It should take around 1 minute to brown on the bottom. If it browns too quickly, lower the temperature slightly, and do the opposite if it cooks too slowly and becomes rubbery.
When the pan is at the right temperature, add in the butter, melt and then add to the pancake batter. Whisk to combine, then take a small ladleful of batter and pour into the pan. Swirl the pan to coat the bottom, then allow the pancake to cook for 1 minute on each side, or until cooked through. Keep covered and warm in a low oven while you fry the rest.
Place the cream cheese, cream and icing sugar into a mixing bowl and whisk for a minute or two until thickened. To assemble the crêpes, spread with the cream cheese filling, dollop generously with jam and then sprinkle with biscuit crumbs and blueberries. Fold up and serve immediately!
