February 3, 2016 — American
‘…We cut our crepes into mini pancakes and stacked them, but you can make with one large crepe too. Pancakes always make great entertainment for the kids, so get flipping!’
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For the crepes:
250g plain white flour
Pinch of salt
30g caster sugar
4 large eggs
2 tbs melted unsalted butter
600ml whole milk
100ml double cream
60ml Joe & Seph’s Chocolate Caramel Sauce
For the sundae:
100g chopped walnuts
Vanilla ice cream
Joe & Seph’s Chocolate Caramel Sauce for pouring
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Pancake Day chocoholics’ indulgence
WDC has been busy working with pancakes in readiness for Pancake Day. We have also been collaborating with the successful Joe & Seph’s brand in developing recipe ideas for their caramel sauces. These pancakes include the sauce in the crepe batter and to make an amazing delicate chocolate crepe. Just add ice cream chocolate caramel sauce and nuts – voila, chocolate sundae pancakes!
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