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Pancrepes and Blueberry Cream

Have some fun making delicious pancrêpes with blueberry cream for all the family to enjoy.

Pancrepes and Blueberry Cream

Preparation Time: 10 Minutes

Cooking Time: 1-2 minutes per pancrêpe

20 Pancrêpes


Turn Pancake Day into a truly scrumptious celebration!



  • 3 x large eggs
  • 500ml semi-skimmed milk
  • 250g self-raising flour
  • 1 x pinch of salt
  • 100g butter (melted)
  • 2 x tablespoons of brown sugar
  • Rind of 1 whole lemon


Blueberry cream

  • 1 punnet of blueberries
  • 200g Philadelphia cream cheese or Mascarpone
  • 100g Crème Fraiche
  • 1 heaped teaspoon of icing sugar
  • Rind of a whole lime (optional)
  • 1 teaspoon of vanilla essence (optional)



  1. Using the main bowl and e-disc whisk the eggs, milk and lemon rind together till light and fluffy
  2. With the motor still running add the flour and sugar through the feeder tube (the mixture should resemble the consistency of double cream)
  3. Using the Auto-pulse function add in the melted butter
  4. Remove the e-disc and use the bowl to pour a little batter onto the centre of a hot lightly greased frying pan, tilt in the pan to coat the base as thinly as possible (flip to coat both sides)

Now for the Blueberry cream…

  1. Using the medium bowl and main blade mix all the ingredients until combined
  2. Using Auto-pulse add 1 fresh punnet of blueberries
  3. Fill pancrêpes with filling, roll and dust with icing sugar
  4. Serve and enjoy!


Hot tips…

  • Make the Blueberry cream first in the medium bowl
  • Pre-make a stack using a sheet of grease proof paper between each pancrêpes
  • Store in fridge to be reheated in a microwave or roll and freeze in a plastic bag (and eat after lent!)