A simple crêpe recipe filled with a tasty mixture of courgettes, broad beans and cheese. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
For the crêpes:
- 110 g4 oz plain flour, sifted
- 2 eggs
- 200 ml7 fl oz milk, mixed with 75ml water
- 25 g1 oz butter, melted
For the filling:
- 75 g2¾ oz hard cheese, grated
- 2 courgettes, cut into matchsticks
- 150 g5¼ oz broad beans
- 25 g1 oz butter
Method: How to make Cheese, courgette and broad bean crêpes
To make the batter, sieve the flour into a bowl and make a well in the centre.
Break in the eggs and beat the mixture together. Gradually whisk in the milk and water until all the lumps are removed and the mixture is smooth.
Pour in the melted butter and whisk.
Melt a little butter in a frying pan (rub with a paper towel), place a spoonful of the batter into the centre of the pan and immediately tilt the pan from side to side, to evenly coat the bottom.
Crêpes are thinner than ordinary pancakes, so it will only take a few moments to turn golden brown, flip the crêpe over and cook for another minute. Remove from the pan, keep warm (stacked and covered with a tea towel), and repeat the process until you've used all the batter.
For the filling, gently fry the courgettes and broad beans (skinning the beans if you have time) in butter until they have softened. Add the grated cheese and allow to melt.
Place a spoonful in the middle of the crêpe, season to taste and roll up. Serve immediately.
