For the crepes:

  • 300ml milk
  • 100g plain flour
  • 2 eggs
For the filling:
  •  250g ricotta
  • zest of 1 orange
  • zest of 1 lemon
  • 6 tbsp greek yoghurt
  • 1/2 tsp vanilla
  • 1 tbsp honey
  • 30g grated white chocolate
For the top:
  • handful of chopped pistachios
  • 2 tbsp raspberries
  • 70g white chocolate, melted


PREP TIME : 20 mins. Makes 6 filled crepes.

Pancake Day is a holiday worth celebrating. Bringing French and Italian vibes in to your pancake day this year. The filling is light and creamy with lots of flavour and sweetened from the white chocolate & honey. The pistachios give it an extra crunch and those cannoli vibes. You could add any flavour combo you want to the mix and decorate with whatever toppings you want.


Start by making the crepes; crack the egg in to the centre of the flour and gradually whisk in with a fork, adding the milk slowly until everything is combined. The consistency should be between single-double cream.

Heat a wide flat based pan and add enough mix to coat the bottom of the pan. Cook over a gentle heat until it starts to look dry on top, then flip over and cook on the other side until golden. Set the crepes aside.

To make the filling combine all the ingredients together in a bowl.

To assemble, use a spoon on a piping bag to create a line of mixture on one side of the crepe, then roll up.

Place side by side on the plate, and decorate with the melted chocolate, chopped pistachios & raspberries.