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Main + Pancake Day recipes (18)

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Asparagus and prosciutto combine for a heavenly crepe main! I cheat with Sainsbury's fresh three cheese sauce, but you could make your own cheese sauce or even white sauce. this is a good recipe if you have any leftover asparagus.
 
Recipe by: Maggie Pannell
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You can cook the pancakes well in advance. The pancake batter can be made up to a day ahead and kept, covered, in the frige. Cooked pancakes can be made up to three days ahead, stacked between sheets of greaseproof paper and wrapped in cling film: store in the frige or freezer. If pancakes are prepared ahead, assemble the whole dish, then bake just before serving. The pancakes are made with half wholemeal flour to be light yet higher in fibre.
 
Recipe by: Jane Shapton
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This recipe is perfect to prepare for a special lunch or light dinner for two.
 
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A creamy but light filling transforms these nutty-flavoured pancakes, popular in Normandy and Brittany, into a great dish for relaxed entertainment.
 
Recipe by: Maggie Pannell
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If you have some cooked chicken left over from a roast, why not use it to make this quick filling for savoury pancakes? Perfect for a tempting family meal served with a side salad.
 
Recipe by: Norma MacMillan
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Chicken stir-fried with carrots, celery and cabbage, then lightly flavoured with orange and sesame, makes a delicious filling for pancakes. This dish is sure to meet with your family's approval.
 
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I've made these for years, and it's a great way to use leftover chicken or turkey! If you're not in the mood for tarragon, just use your favourite spices! Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
 
Recipe by: Sherbg
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'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' Serve with your favourite sauce: sweet and sour, Tonkatsu, sweet chilli, etc.
 
Recipe by: SHEVAUN1
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A Japanese style dinner 'pancake' integrating cabbage and meat for a delicious meal!
 
Recipe by: LEAH DRISCOLL
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This is in my top five favourite meals of all time. A very flavourful main dish that your taste buds will be amazed at!
 
Recipe by: Brenda Houghton
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Pancakes are too good for Shrove Tuesday alone. These baked Italian-style pancakes, with a piquant pork filling, are enjoyable any time of the year. Try serving with Sauté of Spring Vegetables with Herbs or Brussels Sprouts with Mustard and Cumin (on this website).
 
Recipe by: Norma MacMillan
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A richly flavoured sauce complements seafood wrapped in chive pancakes in this healthy version of a classic dish. Serve with broccoli florets or another green vegetable.
 
Recipe by: Brenda Houghton
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These fluffy pancakes, speckled with herbs, have a delicious monkfish and shellfish filling. Try serving with Sauté of Spring Vegetables with Herbs (on this website).
 
Recipe by: Maggie Pannell
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It's always a treat to have pancakes. These high-fibre, oaty mini ones are mildly spicy and packed with juicy sweetcorn and peas. Serve with a simple salad for a nutritious casual meal.
 
Recipe by: Maggie Pannell
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A colourful vegetable curry makes a perfect filling for a stack of delicately spiced pancakes and provides your five-a-day in one meal.
 
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Spinach gives pancake batter a subtle flavour and added vegetable value, while mushrooms and peas complement the smoked fish and Cheddar filling. A tomato salad (see Zesty tomato salad recipe on this website) would complete the meal.
 
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I took three different crepe recipes and combined them to come up with a winner!
 
Recipe by: Norma MacMillan
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This is a novel way of serving the popular Chinese dish of stir-fried sweet and sour chicken. Here courgettes and bean sprouts are added, and the mixture is folded up in lacy pancakes.
 
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