Serves: 4-6
Cooking time:  1 Hour

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• 8-10 pancakes

Filling:

• 1 x 397 g can ready-bought caramel
• 250 ml Clover Fresh Cream
• 100 g toasted mixed nuts, chopped (optional)

 



1. Beat the cream until soft peaks form.
2. Fold the caramel with the cream until mixed through. Refrigerate for 1 hour.
3. Divide the caramel mixture between pancakes and roll to enclose.
4. Arrange pancakes on a serving platter and sprinkle with the nuts if using.
5. Serve immediately.