Are you a classic French crepe, a tower of thick and fluffy American rounds or do you go off piste altogether?

As a child, light, thin crepes dusted in sugar with a squeeze of fresh lemon dominated my Saturday mornings. Competition would inevitably erupt between myself and my brother, and 20 pancakes each would render us immobile for the rest of the day. But despite our frequent dalliances with the batter Gods, still nothing can curb our enthusiasm for Shrove Tuesday. A day where you are actively encouraged to consume pancakes for breakfast, lunch and dinner.

I’ve partnered up with the wonderful folk at #BonneMaman to sweeten up your #PancakeDay with these fun new recipes. Let’s #ColourYourCrepe!

DOUGHNUT PANCAKES

Makes 4 pancakes | 10 minutes prep | 5 minutes cooking

200g self-raising flour
1 ½ tsp baking powder
1 tbsp caster sugar
3 large, free-range eggs
30g unsalted butter, melted
1 tsp vanilla extract
100ml whole milk
4 tbsp of Bonne Maman Conserve or Jam of your choice (I chose Blackcurrant)
vegetable oil, for cooking

Combine the flour, baking powder and sugar in a bowl. Make a well.

Whisk the egg, melted butter, vanilla extract and milk together in a separate bowl and slowly mix into your dry ingredients until smooth. Your batter will be thicker than most and won’t need to be set aside – wohoo!

Heat a nonstick pan on a low-medium heat, wipe over a little butter with a drizzle of oil (the oil will stop your butter from burning). Spoon on two tablespoons of pancake mix into the centre of your pan, and spread out into a circle, creating a small dip in the centre. Spoon one teaspoon of Bonne Maman jam onto the centre of your batter and then gently top with a little more pancake mix to cover the jam completely.

When the underside is golden, flip with a spatula and cook the reverse until golden, too. Tah dah!

BANOFFEE CREPE SUZETTE

Makes 10-12 pancakes | 15 minutes prep | 10 minutes cooking

125g flour
2 large, free-range eggs
1 tbsp sunflower oil, plus extra for greasing
300ml whole milk
1 pinch of salt
5 bananas, peeled and halved both length and width ways
10 tsp Bonne Maman Salted Caramel
8 tbsp Bonne Maman Bitter Orange Marmalade
1 lemon, juice and zest
3-4 tbsp Grand Marnier
50g chilled unsalted butter, diced
icing sugar, to dust

Place flour in a mixing bowl and make a well. Add the eggs and oil and start to combine. Slowly add the milk, continuously whisking to avoid lumps. Add the salt.

Leave the batter to rest for 30 minutes. Heat a large non-stick frying pan over a medium-high heat and wipe the pan with a little oil.

Pour enough batter mixture to cover the base of the pan and reduce the heat to medium. Tip and rotate the pan to spread the batter very thinly. Wait until the bottom of the crêpe is golden brown and flip over with a spatula. Brown the other side.

Spread your crepe with Bonne Maman Salted Caramel and wrap around a peeled banana, halved and halved again.

In a medium frying pan, mix together the marmalade with the lemon zest, juice, Grand Marnier and 4 tbsp cold water. Heat gently over a low heat until the marmalade has melted, then bubble for 1-2 mins until the mixture turns a light toffee colour.

Lower the heat and add the butter to the pan, a few pieces at a time, swirling it into the citrus mixture. Bubble for 1-2 mins until glossy.

Slide your banoffee pancake pouches into the pan, spooning over the sauce. Heat through for 1 min before serving with a dusting of icing sugar.