Ingredients:

150g plain flour
1 tbsp caster sugar
1 tsp baking powder
Pinch of salt
1 egg
250 ml milk
1 tsp Vanilla Mart extract
1 tbsp melted butter
Butter for cooking

Cinnamon Sugar:
2 tbsp caster sugar
1/2 tsp ground cinnamon

Method:

• Whisk flour, sugar, baking powder and salt in a bowl.
• In another bowl, whisk egg, milk, vanilla and melted butter.
• Combine gently until just smooth.
• Cook spoonfuls in a lightly buttered pan until bubbles form.
• Flip and cook until golden.
• Mix cinnamon and sugar together.
• Sprinkle generously over warm pancakes before serving.

Ingredients:

150g plain flour
2 eggs
250 ml milk
1/2 tsp Vanilla Mart extract
100g fresh spinach, finely chopped
80g feta, crumbled
Pinch of nutmeg
Salt and pepper

Method:

• Whisk flour, eggs, milk and vanilla until smooth.
• Stir in spinach, feta and seasoning.
• Cook in a lightly oiled pan until set and golden.
• Serve with a squeeze of lemon or a spoon of Greek yoghurt.

Ingredients:

150g plain flour
1 tsp baking powder
1/2 tsp salt
2 eggs
250 ml milk
1/2 tsp Vanilla Mart extract
100g mature cheddar, grated
1–2 tbsp chopped chives or parsley
Black pepper
Butter or oil for cooking

Method:

• Whisk flour, baking powder and salt.
• In another bowl, whisk eggs, milk and vanilla.
• Combine gently, then fold in cheese and herbs.
• Spoon into a warm pan and cook until golden on both sides.
• Serve warm with yoghurt or chutney.

Ingredients:

Craquelin:
60g unsalted butter, softened
70g brown sugar
70g plain flour
Freeze-dried raspberry powder

Choux pastry:
125 ml water
60g unsalted butter
75g plain flour
2 large eggs

Vanilla cream filling:
250 ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
100g mascarpone or cream cheese

Method:

Craquelin:

• Cream the butter and sugar until smooth
• Mix in the flour and raspberry powder
• Roll thinly between baking paper
• Freeze, then cut into heart shapes

Choux pastry:

• Heat the water and butter until boiling
• Add the flour all at once and beat until a smooth dough forms
• Allow to cool slightly
• Beat in the eggs one at a time until glossy
• Pipe heart shapes onto a lined tray
• Place frozen craquelin hearts on top
• Bake at 190°C (170°C fan) for 25–30 minutes
• Cool completely before filling

Filling:

• Whip the cream with icing sugar and vanilla to soft peaks
• Fold in the mascarpone gently
• Pipe into the choux buns just before serving

Ingredients:

Crêpes:
125g plain flour
2 tbsp caster sugar
2 tbsp cocoa powder
2 large eggs
300 ml milk
1 tsp vanilla extract
Red food colouring
Butter for frying

Filling:
200g cream cheese
150g thick Greek yoghurt
2 tbsp icing sugar
1 tsp vanilla extract

To serve:
Fresh strawberries
Icing sugar or cocoa powder

Method:

Crêpes:

• Whisk together flour, sugar and cocoa powder
• Add eggs gradually, whisking until smooth
• Slowly pour in the milk and vanilla extract
• Add food colouring to achieve a deep red shade
• Rest the batter for 20 minutes
• Heat a lightly buttered non-stick pan
• Pour in a thin layer of batter and swirl to coat
• Cook briefly on each side until just set
• Stack and keep warm

Filling & assembly:

• Beat the cream cheese until smooth
• Fold in yoghurt, icing sugar and vanilla
• Spread filling over each crêpe
• Fold into quarters and serve with strawberries