Pancake Day | Fillings for savoury pancakes

Looking for ideas for pancake fillings this Shrove Tuesday?

Here are some pancake day savoury filling suggestions

For the batter recipe and how to cook the pancakes (or crêpes), go to my previous post and the video recipe.

Here are three filling suggestions for Pancake Day 2014:

Pork in a red wine, cocoa and cream sauce


  • pork shoulder steaks, sliced very finely
  • cocoa powder (just a little for sprinkling)
  • cocoa nibs / cacao nibs (just a few for sprinkling)
  • fine sea salt (to taste)
  • a splash of red wine
  • a splash of double cream
  • a knob of butter
  • a splash of olive oil

Heat up the olive oil and butter.  When they start sizzling, add the sliced pork, season with salt and a sprinkling of cocoa powder.

As the meat starts browning, add a few cocoa nibs (not too many or your filling will end up bitter-tasting).  Continue to brown, then splash on some red wine.

As the wine bubbles, turn the heat down and add a little bit of cream.  Simmer for a few minutes until the cream has thickened a little.

Tip: If you make this in advance, before the pancakes are cooked, don’t add the cream until you re-heat the filling.


Goats’ cheese and caramelised onion


  • goats’ cheese, allowed to soften at room temperature
  • red onions
  • white sugar
  • a knob of butter
  • a splash of olive oil

Thinly slice the red onions.  Heat up the oil and butter and, when they’re sizzling, add the onions.

After a couple of minutes, add a light sprinkling of white sugar (approx. 1 tsp for 3 onions).

Turn down the heat to medium and cook, stirring occasionally, until the onions have caramelised to a sweet and slightly crunchy texture.

Meanwhile, cut the cheese into little squares – if you’ve let it soften enough, it will almost turn to a spread-like consistency as you’re cutting it.  This will be perfect for melting onto the pancakes.

When the pancakes are ready, place some onions and cheese in the middle of each pancake (make sure they’re still hot), then fold into a fan-like shape (see video).


Cream and smoked salmon

You can use smoked salmon trimmings for this recipe; this keeps the cost down and saves you on having to cut up the salmon yourself as the trimmings tend to be in very small pieces.


  • smoked salmon trimmings
  • double cream

Place smoked salmon and cream into a pan, heat and simmer until the cream thickens and tastes deliciously salmon-y.  If you do this in advance, re-heat gently before serving.


So, here you go, three more ways to enjoy your savoury pancakes / crêpes this pancake day 2014.

Pancake Day – Gloriously Simple, Gloriously Good!








Shrove Tuesday 2013 | Pancake Day Recipes

I’m not going to try and re-invent the wheel this Pancake Day (Shrove Tuesday) 

I mostly end up making the same kinds of crêpes / pancakes and fillings most years, as they’re my favourite ones.

So, with Pancake Day coming up next week, I wanted to draw your attention again to last year’s pancake filling recipes – sweet and savoury.

Visit LAST YEAR’S BLOG POST for recipes and video link…then enjoy! 🙂

One of my favourite fillings that isn’t on last year’s blog is Crème de Marrons (available in most UK supermarkets now if you don’t fancy making it yourself) with a dollop of sweetened whipped cream.  YUM!!!

Pancakes | Crêpes | Savoury Pancakes | Sweet Pancakes | Savoury Crêpes | Galettes | Pancake Day | Shrove Tuesday

Pancakes | Crêpes | Savoury Pancakes | Sweet Pancakes | Savoury Crêpes | Galettes | Pancake Day | Shrove Tuesday

Pancakes | Crêpes | Savoury Pancakes | Sweet Pancakes | Savoury Crêpes | Galettes | Pancake Day | Shrove Tuesday

Left to right: With freshly-squeezed lemon juice and white sugar, with demerara sugar, with Nutella

Shrove Tuesday is traditionally “Pancake Day” in the UK, so I wanted to show you how I make pancakes into an entire meal for the whole family; well, when I say ‘pancakes’, I really mean ‘crêpes’, the large and very thin French version, as that’s what we enjoy as a family. Beware, these are calorie-rich indulgences!!! 😉

Left to right: with cream and mushrooms, with hot smoked salmon flakes, with ham, cream & wholegrain mustard

This is a video recipe, so I will refer you to the YouTube video for the method, but to make approximately 12 crêpes (I counted 2 savoury and 1 sweet per person for a family of 4) the ingredients are:

  • 20g melted margarine (plus margarine to brush onto the pan)
  • Approx. 300g plain white flour
  • Approx. 700ml semi-skimmed milk
  • 3 large free-range eggs

Preparation time: Approx. 15 mins
Cooking time: Approx. 45 mins (including reducing the sauces down to the desired consistency)

Please note: I refer in my video to the savoury variety being called ‘galettes’.  In the true sense of the word, galettes are indeed savoury crêpes, but they are not made with plain white flour.  They are made with buckwheat flour.  By making just one batter, though, you can easily make savoury and sweet crêpes for the entire family to enjoy.

For the sauces (these make enough for everyone to have a couple of savoury crêpes, as we don’t each want the same sauces): 

Mushroom & Cream Sauce

  • 250g closed-cup chestnut mushrooms
  • 10-15g butter
  • 1 tsp garlic powder (or to taste)
  • salt (to taste)
  • 200ml double cream
  1. Melt the butter in a frying pan and whilst on a high heat, add the finely-sliced mushrooms, season with garlic powder and salt
  2. Once the mushrooms are starting to cook and create some juices, turn the heat down and add the cream
  3. Stir regularly and cook until the sauce has reduced to a thickness you are happy with and has taken on a gorgeous earthy colour (N.B. the sauce will go very runny at first but will then gradually start thickening – this is the same with all ingredients but particularly so with the mushrooms, given the high water content)

Ham, Cream & Wholegrain Mustard Sauce

  • 80-100g cooked ham, cut into small cubes
  • 200ml double cream
  • 1tsp wholegrain mustard
  1. Place all the ingredients in a small saucepan
  2. Turn the heat on low
  3. Heat slowly, stirring regularly, until the sauce has thickened to the desired consistency

Hot-Smoked Salmon & Cream Sauce

  • 200ml double cream
  • 100g hot-smoked salmon flakes
  • freshly-ground black pepper (to taste…keep this to a light sprinkling though!)
  • Optional: fresh dill to sprinkle onto the pancakes before serving
  1. Place the salmon, cream and black pepper in a small saucepan
  2. Turn the heat on low
  3. Heat slowly, stirring regularly, until the sauce has thickened to the desired consistency


  • Make the sauces first, then make the pancakes – you can easily reheat the sauces. 
  • You can make the pancakes in advance and re-heat them in the microwave…time will vary depending on the strength, but try just 30 seconds to start with, on a med-high setting, on a plate covered with clingfilm. 
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