Crepes are so versatile and can be used in both sweet and savoury dishes. Make a double batch as they freeze well after cooked and cooled completely. Simply wrap in plastic and thaw when needed.
For the Crepes
1 1/2 cups Plain Flour
2 cups Milk
5 Eggs
pinch salt
2 tbsp Sunflower or Peanut Oil
1 teaspoon oil extra for greasing
For the Filling
500g button Mushrooms
1 Onion finely chopped
300g Smoked Ham or Gammon
2 medium Zucchini
100g Brie Cheese
200g Mascarpone Cheese
1 tbsp Ghee or clarified butter
1 heaped tsp Corn Flour
Freshly ground Black Pepper
1 sprig thyme
Roughly chopped parsely to garnish
Make the Crepe batter by simply put all ingredients in a jug (preferably with a spout) and using a hand blender blend all ingredients to a smooth runny batter. Leave batter covered with a cloth to rest for 30 minutes.
Meanwhile prepare the filling by chop button mushrooms, and ham to small cubes. Remove the core from zucchini and chop into small cubes as well.
Heat a heavy based saucepan, add ghee and onion and fry gently till onion is translucent. Add ham, mushrooms and zucchini and thyme and cook till zucchini are just tender. Add mascarpone cheese and stir well to combine with other ingredients. Roughly chop the brie cheese and add to the mixture. Finally dissolve cornflour into 1 tbsp water and add to thicken the sauce. Stir for a scarce minute, grind some black pepper and turn off heat. Cover and keep warm till needed.
Heat pancake pan on very low heat, add oil and wipe it around with a kitchen paper. Pour approx two tablespoons batter in the middle and us the back of a spoon to distribute to form a 9inch thin pancake. cook for approx 1 minute then turn leave just for 10 seconds and slide pancake to a warm plate. Continue with the process stacking cooked pancakes on top of each other ( they do not stick).
Serve pancakes filled with 1heaped tbsp of the cheesy mixture and fold into quarters. Sprinkle with chopped parsely to garnish and freshen the palate.
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