Salted caramel cheesecake pancakes
- Anna Glover
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(makes 8 pancakes)
Easy
Prep: 5 mins
Cook: 30 mins
(2 mins per crêpe)
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Combine the moreish flavours of salted caramel, cheesecake and shortbread biscuits to make this pancake dessert on Shrove Tuesday
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
150g plain flour
-
3 eggs
-
400ml milk
-
neutral-tasting oil
for frying
-
150g soft cheese
-
75ml double cream
-
1 tbsp icing sugar
-
1 tsp vanilla extract
-
100g ready-made salted caramel
warmed to loosen
-
4 shortbread biscuits
bashed to crumbs
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Nutrition: Per serving
- kcal611
- fat33g
- saturates19g
- carbs62g
- sugars25g
- fibre2g
- protein16g
- salt0.8g
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Method
-
step 1
Blitz the flour, eggs and milk in a jug until smooth using a stick blender. Leave to rest for 20 mins.
-
step 2
Brush a little oil over the base of a crêpe pan, then wipe out with kitchen paper. Put over a medium heat and, once hot, ladle in a large spoonful of the batter, tipping the pan back and forth to coat the base in a thin layer. Cook for 1-2 mins until the edge starts to release from the pan and the pancake looks set, then flip and cook for 1 min more until lightly golden. Transfer to a warm plate and repeat with the remaining batter.
-
step 3
Whisk the soft cheese, cream, sugar and vanilla together into a pillowy mixture that holds its shape. Spoon onto the pancakes, drizzle with the salted caramel, then scatter over the biscuit crumbs, fold up and serve straightaway.
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