International pancake recipes for an indulgent Shrove Tuesday

Looking to stack up on inspiration for Pancake Day this year? If more traditional recipes are falling flat, these internationally-inspired pancake dishes from three boutique hotels which you can make at home this Shrove Tuesday are sure to hit the sweet spot.

Recipe 1: Tres Leches Pancakes by La Zebra, Mexico

For the pancake mix…

• 400g wheat flour
• 40g brown sugar
• 15g baking powder
• 3g salt
• 2 eggs
• 250ml whole milk
• 30g milk powder
• 3ml vanilla essence
• 1g cinnamon powder
• 5g bicarbonate of soda
• 30g butter
• 50g cream

For the vanilla cream…

• 250ml whipping cream
• 30g icing sugar
• 1ml vanilla essence

For the meringues…

• 2 egg whites
• 50g refined sugar

For the Tres Leches sauce…

• 100ml evaporated milk
• 100ml half cream
• 100ml condensed milk

For the fruit…

• Strawberries
• Berries
• Apple
• Banana
• Watermelon

Method

1. Mix all the ingredients for the pancakes until a smooth mixture is obtained and store in the refrigerator until ready to use.
2. Heat a knob of butter in a frying pan and place enough mixture for one small pancake on the pan. Cook over a low heat until bubbles come out and turn.
3. Decorate a plate with your choice of fruit cut into small pieces.
4. For the meringues, with the help of a blender, bring the whites to the point of meringue and sprinkle the sugar, mix for 10 minutes, put in an icing bag and form the meringues. Bake at 100°C for 60 minutes.
5. For the vanilla cream, mix the ingredients in a blender until it becomes a thick cream, but be careful not to beat it too much.
6. Combine the Tres Leches ingredients in a separate bowl.
7. Finally, put all the elements together on a plate and let your creativity to flow. Enjoy!

Recipe 2: Crêpe Soufflée with Grand Marnier Cuvée du Centenaire by Chef Jean-André Charial at Hôtel Le Strato, Courchevel 1850

In memory of Monsieur Thuilier

For the crêpes (serves 6)…

• 125g flour
• 25g sugar
• 250ml whole milk
• 2 large whole eggs
• 1 egg yolk
• 50g melted butter

For the crème Anglaise…

• 70g sugar
• 3 egg yolks
• 250ml whole milk
• 250ml double cream
• 2 vanilla pods

For the soufflé batter…

• 4 egg whites
• 60g sugar
• 125ml whole milk
• 10g cornflour
• 10g plain flour
• zest of one orange
• 2 egg yolks
• 200ml Grand Marnier

Method

1. For the crêpes, mix together the flour and sugar with a little salt. Add half the milk and stir well, then add the eggs and yolks, and incorporate the rest of the milk. Leave the batter to rest in the refrigerator for 2 hours.
2. For the crème Anglaise, mix together the sugar and egg yolks. Bring the milk, cream, and vanilla to the boil. Pour half onto the eggs and sugar mixture and stir well. Pour back into the saucepan containing the rest of the milk and cook until it thickens. Put to one side.
3. For the soufflé batter, beat the egg whites with the sugar until stiff. Mix together the milk, cornflour, flour, and orange zest. Bring to the boil, add the egg yolks and Grand Marnier, bring back to the boil, then carefully fold in the stiffly beaten egg whites.
4. Cook six crêpes in a non-stick pan. Place soufflé batter in the centre of each and fold the crêpe over on itself. Pour over the crème Anglaise.

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