The over-the-top Chocolate Berry Pancakes


Makes 10

For the crêpes:

180ml milk

120ml water

1 tbsp brown sugar

2 tsp vanilla extract

2 large eggs

120g plain flour

20g butter, melted, plus extra for cooking


For the berry sauce:

150g raspberries (thawed if frozen)

150g blueberries (thawed if frozen)

150g strawberries, sliced (thawed if frozen)

100g caster sugar

120ml water


For the filling:

240g cream cheese, softened

4 tbsp caster sugar

4 tbsp lemon juice


To decorate:

Vanilla ice cream

Dark chocolate, shaved


  • Place all of the pancake ingredients in a blender and blend until smooth. Transfer to a jug and refrigerate for 20 minutes.
  • Meanwhile, place all of the berry sauce ingredients in a saucepan. Bring to a simmer over medium-high heat, then reduce to low and leave to simmer, stirring occasionally, until reduced and slightly thickened. Remove from the heat and set aside.
  • Beat the cream cheese and caster sugar for a few minutes until fluffy, then beat in the lemon juice.
  • Heat a 20cm non-stick frying pan over a medium-high heat and swirl around a bit of butter until it starts to foam.
  • Add some of the batter, swirling it around so that it covers the bottom of the pan in a thin, even layer. Cook for 1-2 minutes until bubbles form in the centre, then flip it over and cook for 30 seconds more. Transfer to a plate and keep warm while you repeat with the rest of the batter.
  • Evenly spread some of the cream cheese mixture down the centre of each of the pancakes, then roll them into tubes, tucking the sides in as you wrap them up.
  • Add to a serving plate and spoon over the berry sauce. Serve with ice cream and dark chocolate shavings.


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