In France, crêpes are a very popular dish throughout the whole 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' (Sorry! 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 a little 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. It's a 'waffley good' take on a cheese toastie. Cheese waffles are the perfect lunch or light supper when served with a delicious 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 per 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
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, instead.