In my adult life I don’t think I’ve ever made pancakes on pancake day, mostly due to the fact it’s on a Tuesday. I can barely drag myself out of bed for work on a Tuesday let alone make pancakes.
That being said though, I’m still a human being and human beings love pancakes so lets make pancakes. Not on pancake day though, lets make them on Sunday like a normal sane person. Being a bit hungover though I can’t be dealing with sweet pancakes, I need something cheesy. Bring on the Leerdammer!
Oh and I am now on twitter and instagram like a real modern person, follow me @ch_rabbitfood
Cheese and Egg Crepes
Serves 2 / Takes 10 minutes + 30 minutes refrigeration
60g plain flour
1 medium egg
Salt and pepper
Knob of butter
4 slices Swiss cheese (I used pre sliced Leerdammer)
Freshly chopped parsley
1. Mix the flour in a large bowl with a good pinch of salt and pepper. In a measuring jug measure out the milk and then crack an egg into it, whisk until combined.
2. Gradually add the egg mixture to the flour whisking all the time, until you have a smooth batter.
3. Pop in the fridge for half an hour.
4. Pop a large saucepan on a medium to high heat. Melt a knob of butter and move the pan until it has evenly spread.
5. Put a ladle of mixture into the centre of the pan and move the mixture until it has evenly spread to the edges of the pan.The crepe will cook quickly and so will be ready to flip in about a minute.
6. Once flipped, turn down the heat down low and top the crepe with 2 slices of cheese and crack the egg over the top. (I used one slice of cheese in the picture but used two on my second attempt which tasted better).
The yolk will naturally fall to one side which is fine, just don’t let it touch the edge of the pan or it will break.
7. Fold the pancake in half being careful not the break the yolk. Don’t worry if it doesn’t cover the yolk.
8. Then fold over again but this time cover the yolk. Move the pancake around the pan and turn it over carefully occasionally. Do this for about 5 minutes to allow the egg to cook.
9. Turn out onto a plate, sprinkle with a pinch of salt and fresh parsley. Eat immediately.
10. You can use this recipe to create any savoury crepe you like, simply flip your pancake and fill with whatever ingredients you like.
If you’ve had a go at making my crepes or any of my other recipes I’d love to hear about it. @corrieheale email@example.com