For those wishing to expand their pancake repertoire, here is some fresh inspiration from across the channel.

 

In France, crêpes are a very popular dish throughout the year, from sweet indulgence in the form of crêpes

griottines (Kirsch-syrup soaked cherries from Fougerolles in the Haute-Saône) and Crêpes Suzette, which

were named by man who was to become King Edward VII, to more savoury options such as Breton Galettes

where the batter is made with buckwheat.

 

When it comes to Shrove Tuesday, French celebrations are not just centred around pancakes, but many

enjoy other delicious batter-based products in the form of doughnuts and waffles. As in the UK, savoury

and sweet options are popular with European cheese being a particularly versatile filling. If you'd like to 'get

off the beaten track' (pun intended!), try Fourme d'Ambert PDO pancakes with spiced caramelised pears.

This blue-veined cheese, made in the heart of the Auvergne-Rhônes-Alpes region, has a mild, creamy

flavour and is an ideal ally in cooking. Its subtle scent of woodland undergrowth goes wonderfully well with

sweet, ripened pears.

 

For something more traditional, cheese and ham make a perfect pancake partnership. For a full flavoured

combination, add a few slices of Bayonne ham to one or two melting cheese such as Comté PDO, Beaufort

PDO or Emmental de Savoie PGI.

 

For something savoury but still indulgent, a French cheese stuffed waffle is the perfect Shrove Tuesday

treat. A 'waffley good' take on a cheese toastie, cheese waffles are the perfect lunch or light supper when

served with a green salad. You can also experiment with your favourite grated cheeses, providing endless

options for your waffle maker!

 

Cheese stuffed waffles

Serves 8 people

Preparation time: 10 minutes for the batter

Resting time: 30 minutes

Cooking time: 4 minutes for waffle

Ingredients

250g flour

1/2 sachet of baking powder

80g melted butter

3 eggs

400 ml whole milk

1/2 tsp of salt

150g of Abondance PDO cheese

150g of Morbier PDO cheese

10 sprigs of chopped flat parsley

 

Method

1/ Finely grate the cheeses and mix each with the chopped parsley

2/ Mix the flour with the baking powder

3/ In a mixing bowl, beat the eggs with the salt for 2 minutes, add the melted butter and beat again.

4/ Mix in the flour well and then add in milk little by little to avoid the mix becoming lumpy

5/ Leave to rest for half an hour in the refrigerator

6/ Oil the waffle maker, ladle in the mixture and close.

7/ Cook for 3-4 minutes

8/ Take out the waffle and immediately use a knife to slice open into two pieces, leaving one of the long sides attached.

9/ Repeat this with each of the waffles, until you have used up the batter

10/ Take each waffle and spread the cheese and parsley mix onto the interior of each waffle.

11/ Close and place each waffle back in the waffle maker for about 30 seconds

12/ Serve hot with a small salad

Tip: The stuffed waffles can be made with any grated cheese. You can also replace the parsley with spring onions for a

stronger taste.

 

Whilst pancakes are invariably considered a treat, this fromage frais with spinach recipe is filled with green

vegetables and would make a delicious lunch or dinner any time of year. Fromage frais is made with whole

or semi-skimmed milk mixed with cream and is known for its smooth, creamy texture and mild flavours. This

versatile cheese can be used in sweet and savoury recipes, and it is perfect for those looking for a lighter

alternative to cream and heavier cheeses.

 

Pancakes with fromage frais and crispy vegetables

Serves 4 people

Preparation time: 30 minutes

Resting time - One hour

Cooking time: 5 minutes per pancake

Ingredients:

For the pancakes

75g flour

Funded by the European Union. Views and opinions expressed are however those of the author(s)

only and do not necessarily reflect those of the European Union or FranceAgriMer. Neither the

European Union nor the granting authority can be held responsible for them.100g chopped spinach

1 tablespoon of melted butter

1 sachet of baking powder

1 egg

200ml buttermilk

2 pinches of salt

For the garnish

150g of natural fromage frais

1 handful of fresh young spinach

100g of cooked peas

A small handful of mange tout

1/2 courgette finely sliced into rounds

1 spring onion finely chopped

10 sprigs of chopped chives

10 mint leaves

Sprouting leek seeds

30ml Skyr

1 tablespoon of runny honey

Method

1/ Wash and wring out the spinach and mix with the buttermilk, egg and melted butter.

2/ Mix the flour, baking powder and salt and add to the well mixed spinach

3/ Leave to rest for one hour

4/ Heat the pan with a little butter and make your pancakes nice and thick

5/ When cooked, spread the fromage frais onto two/ thirds of each pancake.

6/ Add the fresh vegetables and season before closing each pancake

7/ Serve with a drizzle of Skyr mixed with runny honey

Tip: If you don't like salt and sugar together, use a vinaigrette or balsamic vinegar

 

Ends

Notes to editors

 

About CNIEL:

CNIEL, (Centre National Interprofessionnel de l'Economie Laitière) the French Dairy Interbranch Organisation, is an

organisation recognised by French and European public authorities which brings together players from the French dairy

sector (milk producers, cooperatives and private companies, people in mass retail, trade and institutional catering.).

CNIEL seeks to promote the economic development of the sector, facilitate relations between producers and processor

and promote milk and dairy products.