DESSERT PANCAKES RECIPES

Steps:

• For the crepes: sift the dry ingredients into a mixing bowl and make a well in the centre. Add the egg and beat well.
• Add half the milk and all the butter and beat until smooth. Stir in the rest of the milk until blended.
• Lightly oil a pancake or frying pan and heat until smoking hot. Add enough batter for a thin even coating. Cook until set and lightly golden then turn over and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.
• Slide the cooked pancakes onto a warm plate, layering up the pancakes with non-stick baking paper, so they don't stick together. Keep warm in a low oven.
• For the filling: melt the butter in a frying pan over a low heat. Add the sliced bananas and sprinkle with sugar. Cook until slightly soft, but not falling apart. Add the lemon and orange juices and bubble for 1 minute.
• Divide the bananas and the pan juices between the crepes.
• Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
• Fold the crepes over the banana filling and drizzle with melted chocolate.

Steps:

• For the jam:
• Put the strawberries in heavy pan, sprinkle over the sugar and mix.
• Heat the pan very gently, stirring from time to time, until all the sugar has dissolved.
• Stir in the lemon juice then turn up the heat and boil for about 10 minutes, stirring occasionally.
• To test the set, drop a little jam onto a cold saucer and push with your finger. If the jam wrinkles it is ready; if not, return to the heat and boil until the set is reached.
• Let cool a little then pour into sterilised jam jars.
• For the crepes:
• Put the flour in a bowl, add the sugar, salt, eggs and milk and beat well to make a smooth batter.
• Heat a little of the butter in a 20 cm | 8" frying pan and pour in about a small ladle of the pancake batter. Tilt the pan to spread the mixture evenly and cook for about minute.
• Flip the crepe with a palette knife, cook for another minute or until golden brown then transfer to a plate.
• Repeat with the rest of the batter, adding more butter as needed, and stack the crepes between sheets of kitchen parchment.
• To serve:
• Spread a little jam over each crepe, roll up and serve dusted with icing sugar and berries alongside.