Wholemeal crepês with lemon & sugar

Wholemeal Crepês with Lemon & Sugar
Wholemeal Crepês with Lemon & Sugar
Wholemeal Crepês with Lemon & Sugar

I can’t believe I went all the way to Paris and didn’t eat a lemon and sugar crêpe – they’re my absolute favourite. But then again, it wasn’t pancake day and I was busy eating my weight in cheese (#noregrets). Also, did you know that in French McDonald’s, you can order your burger with emmental cheese? The French are so cool, I wish I was French.
Sadly I’m not though, but this recipe is and makes around six crêpes (so 4 for you and 2 for your loved one). What? If you’re the person making the pancakes, you automatically get ‘bakers rights’… Yes that’s a thing… Maybe.


Wholemeal crêpes with lemon & sugar
Makes 6 / Hands on time 10 mins / Total time 20 mins /
V
30g unsalted butter
150g wholemeal flour
1 medium egg
325ml semi-skimmed milk
Pinch of salt
1 tsp of rapeseed oil
Lemon wedges to serve
Golden caster sugar to serve


TIP: If you’re making a batch, preheat an oven to 60°C and heat a large plate in it. Once your first pancake is cooked, carefully transfer it onto the warm plate in the oven and cover loosely with a large piece of foil. Continue to add the pancakes on top of one and other, remembering to replace the foil on top to protect them. Serve as suggested above.


Method
1. Start by melting your butter in a small saucepan on a low heat. Once melted, take off the heat and put to one side to cool slightly.
2. In a large mixing bowl, measure out your wholemeal flour and add a pinch of salt. In a measuring jug, measure out your milk and add 1 egg. Give it a good whisk until combined.
3. Make a well in the middle of the flour and start adding the milk mixture bit by bit, whisking continuously (this is easier than it sounds). Start to incorporate more and more flour from the outside until you have a smooth batter. Whisk in the warm melted butter and then pour the batter back into the jug.
4. Add the oil to a medium non-stick frying pan over a medium to high heat. Once hot, pour a ladle of the mixture into the middle of the pan and manoeuvre the pan to spread it out to the edges evenly. The pancake should start to bubble and go a golden brown colour. Using a spatula, run around the edge of the pancake until it becomes completely loose and ready to flip. Be brave!
5. Flip the pancake over and cook on the other side for another couple of minutes. Turn out onto a plate and serve hot with a sprinkle of granulated sugar and good squeeze of lemon. If making more than one pancake, be sure to oil your pan before each pancake to prevent from sticking.

Wholemeal Crepês with Lemon & Sugar
Wholemeal Crepês with Lemon & Sugar

If you’ve had a go at making my pancakes or any of my recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com


V– Vegetarian


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PANCAKE DAY: Cheese & Egg Crepes

Cheese & Egg Crepes
Cheese & Egg Crepes

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

Ingredients:

60g plain flour
1 medium egg
150ml milk
Salt and pepper
Knob of butter
Filling:
4 slices Swiss cheese (I used pre sliced Leerdammer)
2 eggs
Freshly chopped parsley

Method: 
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.
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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.

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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.
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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.
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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.

Cheese & Egg Crepes
Cheese & Egg Crepes

If you’ve had a go at making my crepes or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com