Bonne Maman Shrove Tuesday 2019

Crepe Suzette Recipe

• 8 traditional French crêpes
• 8 tbsp Bonne Maman Bitter Orange Marmalade
• Finely shredded or grated zest and juice of 1 lemon
• 3-4 tbsp Grand Marnier
• 50g chilled unsalted butter, diced
• Icing sugar, to dust

METHOD

1. First make your crêpes and keep to one side.
2. In a medium frying pan, mix together the marmalade with the lemon zest, juice, Grand Marnier and 4 tbsp cold water.
3. Heat gently over a low heat until the marmalade has melted, then bubble for 1-2 mins until the mixture turns a light toffee colour.
4. Lower the heat and add the butter to the pan, a few pieces at a time, swirling it into the citrus mixture. Bubble for 1-2 mins until glossy.
5. Fold the crêpes into quarters and slide them into the pan, spooning over the sauce. Heat through for 1 min before serving with a dusting of icing sugar.

Crepes St Marie recipe

• 1 perfectly ripe mango, peeled, stoned and sliced
• 1 kiwi fruit, peeled and sliced
• 1/4 ripe pineapple, peeled, cored and sliced
• 100g small seedless black grapes, halved
• Finely grated zest and juice of 1 small lime
• 4 tbsp Bonne Maman Salted Caramel
• 1 tbsp dark rum
• 500g tub Greek strained yoghurt
• 4 traditional French crêpes
• 1 tbsp toasted coconut flakes

METHOD

2. Mix together all the prepared fruit and add the lime juice with about half the lime zest.
3. Fold the Salted Caramel and rum into the Greek yoghurt and spread about half the mixture over the crêpes then fold into quarters.
4. Spoon the lime-soaked fruits over the crêpes, sprinkle with the toasted coconut flakes, remaining lime zest and serve with the remaining caramel yoghurt.

Crepes Traditionelle Recipe

• 8 French crêpes, buckwheat or traditional
• 225g soft, fresh goat’s cheese
• 6 tbsp Bonne Maman Fig Conserve
• 8 thin slices Bayonne ham
• 125g Comté cheese, coarsely grated
• 4 sweet pickled onions or cornichons finely sliced
• About 50g soft leaves such as baby spinach, rocket or pea shoots

1. Spread the crêpes with the soft cheese. Spoon the fig conserve on top and spread evenly.
2. Top with a slice of ham, a sprinkling of grated cheese, a little pickled onion and a handful of baby leaves.
3. Roll or fold crêpes and enjoy cold or warmed through in a hot oven for 5 minutes.

Caramel, Plum & Raspberry Crepes Cake recipe

• 30g unsalted butter
• 6 small firm plums, thinly sliced
• 4 tbsp Bonne Maman Salted Caramel
• 1 sprig fresh rosemary
• 100ml pressed apple juice
• Squeeze of lemon juice
• 200g fresh raspberries
• 10 traditional French crêpes
• Crème fraîche, to serve

1. Heat the butter in a medium frying pan. Add the plum slices and fry for 2-3 mins until beginning to soften.
2. Stir in the caramel, rosemary, apple juice and lemon juice. Continue to cook for a further 2-3 minutes until sticky. Remove the rosemary sprig and leave to cool a little. Gently stir in the raspberries.
3. On a serving plate, layer up the crêpes with a little of the caramel sauce. Top the crêpe cake with a spoonful of caramel fruits and a few fresh sprigs of rosemary.
4. Serve with chilled crême fraîche and any remaining plum and raspberry mixture.