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Pancake Day is one of our favourite times of the year and if you're wondering what to top or even stuff your pancakes with, we've got you covered! This recipe takes perfect crepes and stuffs them with a silky coffee and cream filling before being rolled up into oozing pancake pockets. 

The filling is simple, we combine cream cheese with yoghurt to cut through the dense richness and to add a fresh, sour tang. Chuck in vanilla and instant espresso powder for a pancake filling from the tiramisu gods. 

If you're worried about how to make perfect pancakes, here are our top tips for the big day. 

- Our method of combing the dry ingredients with just the eggs first, ensures you avoid having a lumpy batter. Make sure to slowly add the milk to your paste and you will end up with a velvet like batter.

- The batter should be thin! You want your batter to have the consistency of double cream. If your batter is too thick, you will end up with a thick, rubbery pancake. 

- Cook the pancakes in a light medium sized, non-stick pan. By using lighter pan, it will help you swirl the batter around the pan quickly, resulting in a thin, even pancake. Choosing a non-stick pan will ensure you avoid any sticky situations and help you do the famous 360º flip. 

- Prime your pan with fat. Our choice of fat is butter as it results in a tastier, nutty pancake, but veg oil works just as well. It's key you don't drown the batter in fat! This stops the batter from spreading around the pan, which gives you a bobbly, uneven pancake. Simply melt the butter and add to a small bowl. Dip kitchen paper into the fat and wipe around the pan, kissing the surface with fat then get your pancake on. 

Our easy crepe recipe is PERFECT to follow.

vanilla paste or extract