4 topping ideas for sweet pancakes

Je crois que tout le monde est au courant mais dans deux jours c’est la Chandeleur, et qui dit Chandeleur dit crêpes bien évidemment ! Bon clairement chez nous les crêpes c’est toute l’année, mais on respecte quand même la tradition d’en faire à ce moment-là. Comme il y a déjà pléthore de recettes de crêpes this way, j’ai eu envie de vous condenser en un article 4 topping ideas for sweet pancakes. Oui parce que des fois à part sucre/confiture ou pâte à tartiner on sèche un peu !

Voilà donc 4 idées pour des crêpes gourmandes,

tout le monde y trouvera son compte, les plus petits comme les plus grands gourmands ! I hope this type of article condensed with 4 recipes you will like, It’s more work for me but I really wanted to share things with you in this format ! I also wanted to tell you about my launch on Tipeee, a participatory tip platform. So if you like my work here, for which I give my time for free, without funding, I invite you to make a donation in conscience if the heart tells you, thank you to you ! For more information you can see my tipee page right here. Come on, now for the recipes for fillings for sweet crepes !

POUR 4

CREPE SUZETTE WAY

4 crepes
100 grams of sugar
The juice of two oranges + Orange juice
40 g vegetable margarine
1 tablespoon of orange alcohol

Start by making a dry caramel with the sugar.
Then deglaze with orange juice and orange alcohol. Stir and add the margarine.
Let it cook 2 minutes over high heat to obtain a beautiful smooth and shiny juice.
Add the juice of the remaining orange off the heat.
Pour the sauce over your pancakes and serve with orange slices.

WHITE CHOCOLATE PISTACHIO AND MATCHA SPREAD

4 crepes
120 g of white chocolate (here vegetable)
50 g of pistachio paste
1 teaspoon of matcha powder
30 ml of almond cream

Melt the white chocolate and matcha tea with the almond cream in a bain-marie.
Once the chocolate has melted, stir to obtain a smooth mixture.
Add the pistachio paste off the heat, stir.
Arrange the pistachio spread in your pancakes and serve with crushed pistachios.

CHOCO HAZELNUT SPREAD AND ROASTED HAZELNUTS

4 crepes
A jar of the spread of your choice
50 grams of hazelnuts

Preheat the oven to 200°.
Arrange the hazelnuts on a baking tray.
Bake 8 minutes and stir every 2 minutes so that the hazelnuts do not burn.
Arrange the spread in your pancakes and serve with the lightly crushed toasted hazelnuts.

CARAMEL APPLES WITH CARDAMOM AND SINNING

4 crepes
150 grams of sugar
10 cl of soy cream
50 g vegetable margarine
1 teaspoon ground cardamom
2 apples
Pecans

Make a dry caramel with the sugar.
Deglaze with the previously heated cream and stir.
Out of fire, add the margarine and cardamom, stir.
Peel and cut the apples into quarters and add them to the caramel.
Return to cook over medium heat 8 minutes, stirring the apples halfway through cooking.
Arrange the apples and caramel in the center of the pancakes, fold the edges.
Serve with crushed pecans.