Recipes

We have developed new recipes and serving suggestions for our Crêapan dough products. Curious about the endless possibilities of our dough? Then this is the place to be! Get inspired by our recipes and serving suggestions.

Dutch style pancake bites
Dutch style pancake bites

Dutch style pancake bites

Traditionally ‘poffertjes’ (pancake bites) are served with powdered sugar and butter.

Preparation time: 10 minutes

Ingredients:

  • Crêapan pancake bites
  • Powdered sugar
  • Butter

Preparation:

  1. Heat the pancake bites following the instructions on the packaging.
  2. Put a knob of butter between the pancake bites so it melts nicely.
  3. Sprinkle with powdered sugar.
Banoffee pancake bites
Banoffee pancake bites

Banoffee pancake bites

Banoffee pancake bites; inspired by the English banoffee pie. It’s a combination of banana and toffee resulting in a delicious taste!

Preparation time: 15 minutes

Ingredients:

  • Crêapan pancake bites
  • 1 banana
  • Caramel sauce
  • Crumbled shortbread cookies
  • 3 tablespoons chocolate spread
  • A pinch of sea salt

Preparation:

  1. Heat the pancake bites following the instructions on the packaging.
  2. Cut the banana into slices.
  3. Place the pancake bites and banana slices on a plate.
  4. Sprinkle with the crumbled shortbread cookies and sea salt.
  5. Finish off with the caramel sauce and serve with the chocolate spread (great for dipping!).
‘Stroopwafel’ pancake bites
‘Stroopwafel’ pancake bites

‘Stroopwafel’ pancake bites

Combining the best of Dutch cuisine: traditional ‘stroopwafels’ and pancake bites. Yummie!

Preparation time: 15 minutes

Ingredients:

  • Crêapan pancake bites
  • 10 mini ‘stroopwafels’
  • Caramel sauce
  • 2 tablespoons dark chocolate flakes
  • A good pinch of sea salt

Preparation:

  1. Heat the pancake bites following the instructions on the packaging.
  2. Break the mini ‘stroopwafels’ in half and divide over the pancake bites.
  3. Sprinkle with the dark chocolate flakes and caramel sauce.
  4. Finally, a pinch of sea salt on top and enjoy!
Tiramisu pancake bites
Tiramisu pancake bites

Tiramisu pancake bites

Combining the traditional Italian dessert Tiramisu with our lovely pancake bites is a great combination.

Preparation time: 15 minutes

Ingredients:

  • Crêapan pancake bites
  • 2 large tablespoons mascarpone
  • 8 ladyfingers
  • 2 teaspoons cocoa powder
  • 1 sachet vanilla sugar
  • 1 handful of almond shavings

Preparation:

  1. Heat the pancake bites following the instructions on the packaging.
  2. Briefly toast the almond shavings in the pan.
  3. Stir the mascarpone.
  4. Place the pancake bites and the ladyfingers on a plate.
  5. Mix the cocoa powder with the vanilla sugar and sprinkle over the pancake bites.
  6. Then sprinkle with the almond shavings. Serve with the mascarpone.
Mini Pizzas
Mini Pizzas

Mini pizzas

Make the following tomato sauce as a base for all of the following recipes.

Preparation time: 5 minutes (+ 7 minutes baking time).

Ingredients for tomato sauce:

  • 1 can of tomato puree (70 g)
  • 2 tablespoon mild olive oil
  • 1 tablespoon dried oregano
  • 100 millilitre passata di pomodoro salt & pepper

Preparation

  1. Whisk the tomato puree with the olive oil in a bowl and add the passata.
  2. Mix through the oregano and season with salt and freshly ground pepper.

Pizza recipes

Margherita

Mini pizza with roasted cherry tomatoes and mozzarella

Preparation:

  1. Place a pizza stone in the oven and preheat the oven to 230 °C.
  2. Spread 1 tablespoon tomato sauce onto the pizza dough, make sure to keep the edges clear.
  3. Divide 2 tablespoons grated mozzarella and 2 halved cherry tomatoes on top.
  4. Place the pizzas on a baking sheet lined with baking paper and put them on top of the pizza stone in the preheated oven.
  5. Bake until crispy (7-10 minutes).
  6. Garnish with a handful of basil leaves.

Hawaii

Mini Pizza with roasted ham, melted cheese and crispy pineapple

Preparation:

  1. Place a pizza stone in the oven and preheat the oven to 230 °C.
  2. Spread 1 tablespoons tomato sauce onto the pizza dough, make sure to keep the edges clear.
  3. Cover with 2 pieces of ham, 2 tablespoons grated (mozzarella) cheese and ½ of a canned pineapple piece.
  4. Place the pizzas on a baking sheet lined with baking paper and put them on top of the pizza stone in the preheated oven.
  5. Bake until crispy (7-10 minutes).

Peperoni

Mini pizza with spicy sausage and melted cheese

Preparation:

  1. Place a pizza stone in the oven and preheat the oven to 230 °C.
  2. Spread 1 tablespoon (tomato) sauce over the dough and divide 2 tablespoon grated mozzarella and 3 (small) slices of (pepperoni) sausage on top.
  3. Place the pizzas on a baking sheet lined with baking paper and put them on top of the pizza stone in the preheated oven.
  4. Bake for 7 to 10 minutes, until the cheese has melted and the sausage is crispy.
  5. Garnish with a few arugula leaves and ½ tsp chili flakes or oil.

Di Mare

Creamy mini pizza with salmon and broccoli

Preparation:

  1. Place a pizza stone in the oven and preheat the oven to 230 °C.
  2. Cook broccoli roses or bimi for 3 minutes in salted boiling water.
  3. Spread 1 tablespoon of beaten mascarpone over each pizza base, top with 2 tablespoons ricotta, 2 slices of smoked salmon (torn into pieces) and 2 tablespoons of pre-cooked broccoli or bimi roses.
  4. Place the pizzas on a baking sheet lined with baking paper and put them on top of the pizza stone in the preheated oven.
  5. Bake until crispy (7-10 minutes) and garnish with chili flakes (optional).

Veggie pizza

Mini pizza with vegetables, buffalo mozzarella and mascarpone

Preparation:

  1. Place a pizza stone in the oven and preheat the oven to 230 °C. Cook 3 asparagus tips for 3 minutes.
  2. Spread 1 tablespoon of tomato sauce, 1 tablespoon beaten mascarpone, 1 teaspoon roughly chopped green herbs (cilantro or spring onion), 3 cooked asparagus tips, salt and freshly ground pepper to taste.
  3. Place the pizzas on a baking sheet lined with baking paper and put them on top of the pizza stone in the preheated oven.
  4. Bake for 7 to 10 minutes. Garnish with 3 half pieces of buffalo mozzarella.

Fig

Mini pizza with figs, honey and bacon

Preparation:

  1. Place a pizza stone in the oven and preheat the oven to 230 °C.
  2. Spread 1 tablespoon tomato sauce over the pizza saugh and place 3 slices of fig and 2 slices of bacon on top.
  3. Pour 1 teaspoon honey, light syrup or maple syrup on top.
  4. Place the pizzas on a baking sheet lined with baking paper and bake the pizzas in the preheated oven 230 °C until crispy (7 minutes).
Pork Puff Pastries
Pork Puff Pastries

Pork puff pastries

Beware: these crunchy puff pastries with fatty pork are addictive. Luckily, they’re also easy to make, so you can whip them up whenever the mood strikes.

Preparation time: 20 minutes (+ 20 minutes baking time)

Ingredients:

  • 5 Crêapan Puff Pastry Sheets (1 pack)
  • 1 shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 3 centimetres ginger, finely chopped
  • 2 spring onions, thinly sliced
  • 2 tablespoons sunflower oil
  • 250 grams minced pork
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing rice wine
  • ½ teaspoon five-spice powder
  • white pepper
  • 1 egg, beaten
  • 2 tablespoons. sesame seeds (white and / or black)

Kitchenware:

  • Pastry brush

Preparation:

  1. Heat the sunflower oil in a frying pan. Fry the shallot for 2 minutes until translucent. Add the garlic, ginger and spring onions and fry for 1 minute more.
  2. Add the minced pork and fry for 5 minutes until golden brown.
  3. Add both soy sauces, the five-spice powder and white pepper and cook for a further 2 minutes until most of the liquid has evaporated. Put the meat in a bowl and let it cool slightly.
  4. Preheat the oven to 200 °C.
  5. Cut circles with a diameter of roughly 12 centimetres.
  6. Place 3 tablespoons of minced pork in the centre of each piece of puff pastry. Fold the dough in half in a triangle. Close the sides of the dough by pressing down with chopsticks or a fork.
  7. Place the pork puff pastries on a baking tray and brush with the egg.
  8. Sprinkle the pastries with the sesame seeds and bake for about 20 minutes until golden brown.

Feel free to double the recipe and keep the uncooked puffs in the freezer. You can bake them straight from the freezer, just give them an extra 5 minutes in the oven.

Quiche lorraine
Quiche lorraine

Quiche lorraine

This European/French dish is an absolute classic, and one of the best ways to let our crispy puff pastry shine. The filling is creamy, which is delicious in combination with the salty bacon.

Preparation time: 20 minutes (+ 40 minutes baking time).

Ingredients:

  • 1 Creapan Puff Pastry Roll
  • 10 grams butter + extra for greasing
  • 200 grams bacon
  • 1 leek, finely sliced
  • 6 eggs
  • 300 millilitres of heavy cream
  • salt
  • (baking) beans or dry rice

Kitchenware:

  • quiche tin
  • baking paper

Preparation:

  1. Preheat the oven to 180 ° C and grease a quiche tin with butter.
  2. Press the puff pastry into the quiche tin, poke holes the bottom with a fork, cover with baking paper and place (baking) beans or dry rice on top. Bake the quiche blind for 30 minutes.
  3. Fry the bacon in a skillet for about 5 minutes, until cooked but not crispy.
  4. Fry the leek in the butter for about 5 minutes until soft. Season with salt.
  5. Beat the eggs and mix with the heavy cream, season with plenty of salt.
  6. Remove the beans and baking paper from the tin and bake the quiche for another 10 minutes, until the bottom is cooked.
  7. Divide the bacon and leek over the quiche base. Pour in the filling and bake for 20 minutes.
Matcha meringue pie
Matcha meringue pie

Matcha meringue pie

Meringue is a typical French dessert, but adding matcha gives it of an incredibly tasty Asian twist.

Preparation time: 20 minutes (+ 50 minutes baking time).

Ingredients:

  • 1 roll Creapan Shortcrust Roll
  • 6 egg whites
  • 300 grams granulated sugar
  • 1 teaspoon white rice vinegar
  • 1 teaspoon corn starch
  • 1 teaspoon matcha powder

Kitchenware:

  • baking paper
  • mixer

Preparation:

  1. Preheat the oven to 200 ° C.
  2. Roll out the pie dough on a lined baking tray and bake for 20 minutes until golden brown. Leave to cool and reduce the temperature to 130 °C.
  3. Meanwhile beat the egg whites with a mixer into firm peaks. Add the granulated sugar bit by bit until the mixture is shiny and very firm. Add the rice vinegar and corn starch and divide the mixture between two bowls.
  4. Add the matcha powder to 1 bowl and stir well.
  5. Gently fold the two mixes together until you get a nice marble pattern and fold onto the baked pie dough. Bake for 1.5 hours at 130 °C, turn off the oven and let the meringue cool completely in the oven.
Apple pie
Apple pie

Apple pie

By cutting the apples into such thin slices, you don’t even have to peel them. As a result – and of course because of our ready-made pie dough – this sheet pan pie is ready in no time.

Preparation time: 20 minutes (+ 30 minutes baking time).

Ingredients:

  • 1 Creapan Short Crust Roll
  • 3 apples
  • 1 egg
  • 40 grams granulated sugar
  • 35 grams butter (melted)
  • 40 grams almond flour

Preparation:

  1. Preheat the oven to 180 ° C.
  2. Cut the apples into wedges, remove the cores and cut the apples into thin slices.
  3. Mix the egg, butter, sugar and almond flour in a bowl.
  4. Roll out the pie dough on a baking tray and spread the dough with the almond mixture. Leave 2-3 cm from the outside edges. Divide the apples on the cake. Bake the pie for 25-30 minutes.
Chicken filled puff pastry
Chicken filled puff pastry

Chicken filled puff pastry

This dish looks very spectacular, while the recipe is hardly any work. Reminiscent of a beef wellington, but a lot more fool proof. Add a fresh salad to complete your tasty meal. Tip: wet your hands a little before kneading the minced meat mixture to prevent sticking.

Preparation time: 70 minutes (+ 40 minutes baking time).

Ingredients:

  • 1 small onion, finely chopped
  • 600 grams of minced chicken
  • 50 to 75 grams panko (breadcrumbs)
  • 15 grams basil, roughly chopped
  • 75 grams sun-dried tomatoes, roughly chopped
  • 50 grams Parmesan cheese, grated
  • salt
  • pepper
  • 1 Creapan Puff Pastry Roll
  • 1 egg, beaten

Preparation:

  1. Preheat the oven to 190 °C.
  2. Combine all ingredients except the puff pastry and egg in a large bowl, mix and form into a roll (kind of in the shape of a small loaf).
  3. Roll out the puff pastry with baking paper on a baking tray. Place the meatloaf in the middle on the dough.
  4. Make cuts in the puff pastry on both sides (about 2 cm apart) to form strips.
  5. Place the strips alternately over the filling. Cut away the remaining puff pastry at the ends. The ends do not have to be closed.
  6. Brush the bread with the beaten egg for a nice baking result.
  7. Bake the meatloaf for approx. 40 min.
Mini apple puffs
Mini apple puffs

Mini apple puffs

These individual mini apple pies are perfect for when you have visitors. The folding technique makes them look fancy, while this baking recipe is easy to make.

Preparation time: 15 minutes (+ 18 minutes baking time).

Ingredients:

  • 4 sheets of Creapan Puff Pastry Sheets
  • 2 apples, sliced
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon powder
  • 1 teaspoon lemon zest
  • apple compote
  • 1 egg yolk beaten with 2 tablespoons milk
  • optional: icing sugar

Kitchenware:

  • baking tray
  • pastry brush

Preparation:

  1. Preheat the oven to 200 ° C.
  2. Place the dough slices in front of you, fold 2 points together to form a triangle.
  3. Lay the long side of the triangle towards you. Cut the dough along the two short sides obliquely, keep 2 cm free all around the edges, until just below the widest vertex (the ends of the incised edges cannot touch).
  4. Fold the dough open again. (Confused about the folding technique? Check out this video)
  5. Mix the apple slices with 2 tbsp sugar, the spices and apple compote in a bowl.
  6. Divide the apple filling over the centre of the puff pastry. Fold the open corners on top of each other towards the dough base.
  7. Press both corners slightly together.
  8. Brush the outer edges with the egg mixture and sprinkle with the rest of the sugar.
  9. Bake them on the baking tray in the preheated oven for about 18 minutes until crispy.

 

Coconut mango tart
Coconut mango tart

Coconut mango tart

The combination of coconut and mango immediately reminds you of a tropical beach. Another bonus: this recipe has absolutely no chance of a soggy bottom. Bake the bottom separately, and only then fill it with the delicious creamy filling and top it with fresh fruit. Home baking has never been so easy.

Preparation time: 20 minutes (+ 30 minutes baking time).

Ingredients:

  • 1 roll Creapan Shortcrust Roll
  • 1 can of coconut milk (400 g)
  • 50 millilitres whole milk
  • 5 egg yolks
  • 85 grams granulated sugar
  • 3 tablespoon cornflour
  • 1 mango
  • (baking) beans

Kitchenware:

  • cake pan
  • baking paper

Preparation:

  1. Preheat the oven to 180 ° C.
  2. Place the pie dough in a pie tin and press down by hand. Poke the holes with a fork, cover with baking paper and pour in the (baking) beans. Bake the pie base for 15 min.
  3. Remove the beans and baking paper and bake for another 5-10 minutes until the dough is golden brown. Let cool.
  4. Bring the coconut milk and whole milk to a gentle boil.
  5. Mix the egg yolks with the granulated sugar and the cornflour. When the milk boils, turn off the heat. Pour a little (100-200 ml) of the milk mixture into the egg yolk mixture and mix. Return this mixture to the pan with the rest of the milk and bring to a boil over low heat.
  6. Let the mixture simmer for about 2 minutes until the custard thickens. Keep stirring constantly to prevent lumps from forming. Put the custard in a bowl and cover with cling film. Let cool completely.
  7. Fill the pie pan with the coconut custard. Cut the mango into slices and arrange on top of the pie.
Egg tarts
Egg tarts

Egg tarts

An all-time favourite dim sum classic, elicious at any moment of the day. What’s not to like? The combination of silky-smooth custard and the crispy dough is so good, you’ll find yourself with room left to eat one.

Preparation time: 20 minutes (+ 30 minutes baking time).

Ingredients:

  • 60 grams granulated sugar
  • 200 millilitres of milk
  • 2 eggs
  • 5 Creapan Puff Pastry Sheets (1 pack)

Kitchenware:

  • tart tins
  • sieve
  • round cutters

Preparation:

  1. Preheat the oven to 220 °C.
  2. Put the granulated sugar and milk into in a saucepan and bring to the boil. Keep stirring until the sugar has dissolved.
  3. Beat the eggs in a large bowl. Stir the milk into the sugar water and slowly pour this mixture onto the eggs while stirring. Stir well until a homogeneous mixture. Strain the mixture twice to get the air out.
  4. Cut circles out of the puff pastry and press them into the moulds.
  5. Divide the egg mixture among the ramekins and bake at 220 °C for 15 minutes. Turn off the oven and let the pies sit with the door open for another 5 to 10 minutes before taking them out.
Asian flavoured chicken pot pie
Asian flavoured chicken pot pie

Asian flavoured chicken pot pie

This is a typically British meat pie, but with Asian flavours. Comfort food at its best. Tip: if you have any leftover filling, this also works wonderfully on top of warm steamed jasmine rice.

Preparation time: 45 minutes (+ 20 minutes baking time).

Ingredients:

  • 500 grams chicken thigh fillet
  • 500 millilitres chicken stock
  • 2 shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 3 centimetres ginger, finely chopped
  • 80 grams butter
  • 40 grams flour
  • 3 tablespoons light soy sauce
  • 2 tablespoons Shaoxing rice wine
  • 1 teaspoon sesame oil
  • 3 bell peppers, cut into thin strips
  • 2 spring onions
    1 Creapan Puff Pastry Roll
  • salt and white pepper
  • 1 egg, beaten

Kitchenware:

  • cast-iron skillet or oven dish
  • pastry brush

Preparation:

  1. Bring the chicken thigh fillet to the boil with the chicken stock. Turn the heat to low, put the lid on the pan and poach the chicken for 20 minutes. Turn off the heat and let the chicken cool in the stock for 10 minutes.
  2. Remove the chicken from the stock, let it cool until you can touch it with your hands, then tear the meat into pieces. Keep the chicken and stock separately.
  3. Preheat the oven to 200 °C.
  4. Melt the butter in a heavy-based frying pan. Fry the shallots in about 2 minutes until translucent, add the garlic and ginger and fry for 30 to 60 seconds.
  5. Add the flour and fry for 2 minutes until it’s cooked through. Add the chicken stock bit by bit and keep stirring well with a whisk, until a thick sauce forms. Turn off the heat, season the sauce with the soy sauce, Shaoxing rice wine, sesame oil, salt and white pepper.
  6. Add the bell peppers, the spring onions and the plucked chicken to the pan and mix.
  7. Put the sauce in a baking dish and cover with the puff pastry, cut a small piece out of the top to let the steam out.
  8. Brush the dough with the egg and bake for 20-25 minutes until golden brown.
Serving Suggestion Pancake
Scrambled eggs
Scrambled eggs
Serving Suggestion Pancake
• eggs • bacon

Serve as breakfast, filled with scambled eggs and bacon

Serving Suggestion Pancake
fresh strawberries
fresh strawberries
Serving Suggestion Pancake
• strawberries • jam

Fun way to serve pancake bites as desert. Place the mini pancakes in small jam jars. Layer with (ice)cream, jam and fresh strawberries

Serving Suggestion Pancake
fresh mozzarella
fresh mozzarella
Serving Suggestion Pancake
• mozzarella • tomatoes • basil

Serve the pancakes with  fresh mozzarella, tomatoes and basil in small pieces. Add a little olive oil and freshly ground pepper.

Serving Suggestion Pancake
Fresh fruit
Fresh fruit
Serving Suggestion Pancake
• fruit • walnuts • honey

Serve with fresh fruit, walnuts and honey.

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