Wednesday, November 28, 2012

Post holiday remedy - savoury (cheesy) crêpes

After weeks in the paradise of Sri Lanka I'm back with an icy bang to reality. Squeezed onto the tube, battling tourists on the crowded streets (damn those lucky people), Michelin Man style coat, boots, scarf, gloves...lagging jacket (still frozen).

Speaking of squeezing into things (we were, weren't we?), I've been on a post holiday detox after indulging in the 101 flavours of curry in Sri Lanka. 

But then I decided that's all a bit of crazy talk. Or in the words of the lady who taught me how to truss a chicken;  'Everything in moderation, including moderation itself'Julia Child.

My feel good treat for an easy dinner are crêpes. Savoury crêpes to be precise. Like these creamy (and cheesy) leek and bacon ones.



I also like to tell myself they're healthy-ish French fast food. If you like you can tell yourself that too. Bon appétit

Ingredients (serves 6)

Crêpe batter (makes 12 crêpes)

Since I was 12 I've used Delia Smith's pancake batter recipe. Now I call it crêpe batter, just to be fancy.



110g plain flour
Pinch of salt
2 eggs
200ml milk mixed with 75ml water
50g butter


Sieve the flour and salt into a large bowl. Make a well in the centre and crack the eggs into it. 

Add the milk and water and beat until the mixture is smooth. Melt the butter in a small bowl in the microwave. At this stage most purists recommend leaving the batter to stand. Delia's recipe adds a tablespoon of the melted butter to the batter. Mix well and then it's ready to go. No need to stand around waiting. Keep the rest of the butter to cook the crêpes.  

Wipe a frying pan very lightly with some of the melted butter (repeat as necessary). Heat the pan to a high heat then turn it down to medium. Using a ladle pour in enough batter to cover the bottom of the pan. Tip the pan to ensure the base is coated lightly and evenly. It should only take a minute or two to cook on one side. Flip over with a knife and cook the other side until golden brown.

It is a truth universally acknowledged that the first crêpe is the practice one - as the cook you get to gobble it up and enjoy. Then make the rest. Layer on a plate with greaseproof paper between each one.  


Leek and bacon filling 



2 tbsp olive oil
1 clove garlic, peeled and chopped
200g bacon lardons
6 large leeks, sliced
100g cheddar cheese, grated
3 tbsp crème fraîche 
salt and pepper, to season

Heat the olive oil in a frying pan over a medium heat. Add the garlic, bacon and leeks and cook for 10 minutes. Remove from the heat and stir in the cheese and crème fraîche

Serve each pancake with a spoonful of filling and folded into quarters. Just what the doctor ordered for post holiday readjustment. I'm feeling better already. Now where did I leave my lagging jacket?  



4 comments:

  1. Easy and delicious! Your French flag is too PETIT hahaha

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    1. That's French fast food! :-) Whoops, sorry, I'll get a bigger one next time Madame!

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  2. I love savoury crêpes! It looks so good! And may I suggest you try creamy leek with scallops in a savoury crêpe or even better in a galette (buckwheat flour). And yes, detox is crazy talk! Ahem...

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  3. Excellent suggestion Yolène! I wanted to make galettes but had no buckwheat flour and I was too cold to venture out again to the shops :-)

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