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Joss Stone's beanie pancakes

After she revealed her bizarre favourite food on the show last week, multi-award winning soul singer Joss Stone joins us to demonstrate how to make her ultimate guilty lockdown lunch - bean crepes!

Beanie pancakes

Serves: Makes 6 pancakes (serves 2 people)


2 eggs

100g plain flour

300g milk

A little oil for frying

2 tins of baked beans

225g cheddar cheese, grated

Salt and pepper

Oil or butter for greasing the dish

1 tin chopped tomatoes


  • Preheat your oven to 180 degrees centigrade

  • For the pancakes: Beat the eggs, flour and milk together in a bowl to form a batter

  • Heat a medium frying pan and add a little oil. Ladle the batter into the frying pan and cook for around 1 minute on each side until golden. Remove and Place a sheet of baking paper between each. Repeat until you have 6 pancakes. Pop them to one side.

  • For the beanie pancakes: Mix the two tins of baked beans with 150g of the grated cheese, squish the baked beans a little bit with a fork so they become a little flatter and add salt and pepper to taste

  • Oil or butter a baking dish and one by one fill each pancake with the bean and cheese mix and roll up. Place each filled crepe next to each other in the baking dish.

  • When you have filled the baking tray with the 6 filled pancakes, pour over the chopped tomatoes so it covers the pancakes, season again with salt and pepper and then cover with the remaining grated cheese.

  • Place it in the oven for 25-30 minutes. Making sure not to take it out until it is bubbling and browning on top. Enjoy!

Joss’s Tip: Serve with salad and a lush balsamic dressing

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Weekdays 10am-12:30pm