As Pancake Day approaches, take fresh crêpes to even tastier heights with new Bonne Maman Sweet & Crunchy Peanut Spread. Rich and creamy, with delightful bursts of crunchy peanut pieces, it's the perfect new topping to transform warm, golden crêpes into an irresistible treat.

New Sweet & Crunchy Peanut also combines brilliantly with Hazelnut Chocolate Spread and Strawberry or Wild Strawberry Conserve. C'est délicieux!

For the perfect crêpe every time throughout the pancake season try the Bonne Maman classic crêpe recipe…

Makes 8 – 10 crêpes

Ingredients:

• 125g plain flour
• Pinch of salt
• 1 tbsp caster sugar (omit for savoury crêpes)
• 2 free-range eggs, beaten
• 25g melted butter, plus extra for cooking
• 250ml semi-skimmed milk
• 3 tbsp cold water
• Sugar to dust

Method:

1. Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.
2. Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter or oil and wipe it over the base with kitchen paper.
3. Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat.
4. Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.
5. Serve warm with a generous spoonful of your favourite Bonne Maman Conserve or Spread.

Cook's Tips:

• For an extra chocolate touch, add 1 level tbsp of cocoa powder to the plain flour before you make the batter.

Discover more Bonne Maman pancake day recipes here www.bonnemaman.co.uk/recipes/pancake-season-recipes