Recipes: Some inspiration ahead of Pancake Tuesday

Mercy Fenton shares some crepe inspiration ahead of Shrove Tuesday
Recipes: Some inspiration ahead of Pancake Tuesday

Mercy Fenton's 'Not Quiet Crepes' recipe.

"These are not quite crepes - but they are delicious!" so says Mercy Fenton in her weekly column.

"Here we have a batter with baking powder so technically it does not fit the crepe heading. However, I really think it’s all about the accompaniments. 

"So here I have some caramelized blueberry compote, spiced pear compote and berry compote. I’ve also made some American-style pancakes using oat milk to make them dairy free - cooked in a little non dairy fat or olive oil. They are equally delicious and super with maple syrup."

The best kind of batter

Not Quite Crepes


2 large free range eggs

80ml water

½ tsp vanilla

122gr cream flour

170ml milk

25 gr icing sugar

1 tsp. baking powder

½ tsp. salt


Dairy Free American style pancake

250 gr cream flour

2tsp baking powder

65gr caster sugar

280 ml oat milk

1 egg


  • Sift the flour, baking powder and a pinch of salt into a large bowl, and then add the sugar and mix.
  • In a large bowl, mix the oat milk, non-dairy yogurt, egg and oil, then whisk into the flour to make a smooth batter.
  • Heat a medium-sized non-stick frying pan with a little oil until hot. Add a small ladleful of batter (to give a pancake diameter of about 10cm; you’ll get a feel for this after making the first one). Cook for one minute until golden, flip over and cook the other side for about 30 seconds.
  • Keep warm while you cook the other pancakes (the mixture should make about 18). Serve with maple syrup and fruit compotes.

Spiced Pears


Knob of butter

2 to 3 firm pairs, peeled and diced

1 cinnamon stick

3 cloves

1/2 tsp. ground ginger

1 star anise

½ lemon


Melt the butter in a medium pan, and then add the pears, cinnamon stick, cloves, star anise, ginger and lemon juice.

Cover and cook for 5 minutes over a medium heat, then drain any excess liquid.

Berry Compote

1 cup frozen raspberries

1 cup frozen blackcurrants

¼ cup sugar

Juice of 1 lemon


Caramelized blueberry compote


  • Heat a small pot and sprinkle the base with 15gr of sugar, carefully cook to caramel.
  • Once the sugar is golden and caramelized add the blueberries, cover with a lid to try and create steam to burst the blueberries and create a sauce.
  • After about 30 seconds add a squeeze of limejuice to loosen the caramel and create a sauce.
  • Allow to cool and serve with the crepes and maybe ice cream.

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