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Breton pancakes with apples & pears picture

Breton pancakes with apples & pears

Indulge with this delicious pancake recipe from Michel Roux Jr.

Serves 4
Cooks in Approx 30 mins
Difficulty Easy
Michel RouxDesserts


  • Calvados crème fraîche
  • 125g crème fraîche
  • 60g icing sugar, sifted
  • 1tbsp Calvados
  • Apple and pear filling
  • 2 sweet dessert apples
  • 3 sweet, ripe pears
  • 1tbsp butter
  • 2tbsp demerara sugar
  • A pinch each of ground cinnamon and grated nutmeg
  • Juice of ½ lemon
  • Pancakes
  • 60g plain flour, sifted
  • 3tbsp dark rye flour
  • 3tbsp buckwheat flour
  • A pinch sea salt
  • 1 egg, lightly beaten
  • 1 tbsp vegetable oil
  • 230ml milk




Calvados crème fraîche

Beat together the crème fraîche, icing sugar and Calvados until smooth, ten set aside.

Apple & pear filling

Peel and core the apples and pears, and cut into large dice. Pan-fry with butter and demerara sugar over medium-high heat until the fruit is golden and cooked. It should still be firm and the caramel golden. Sprinkle over a little cinnamon and nutmeg.


Place the flours in a bowl with the salt, egg and oil. Slowly beat in the milk, whisking vigorously to avoid lumps. Cover the batter and leave to rest for an hour. Check the consistency; you will need to add a little water if it’s too thick.

Heat a 18cm non-stick frying pan, oil lightly, and ladle in enough batter to thinly cover the base. Cook until bubbles form and the pancake is firm enough to flip over. When cooked, place on a plate in a warm place. Continue until all the batter has been used up.

To serve:

Divide the fruit mix between the pancakes and roll into cone shapes. Serve warm with the Calvados crème fraîche.



Recipe Credit: Vin De Constance by Michel Roux Jr.

Recipe cta

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