Today’s recipe is by Miriam Cooper from Mimis Bowl.
This recipe makes 6-8 crêpes, I add herbs to the batter too. Pancakes don’t always have to be sweet and this would make a really fun option for tea, or supper. You can adapt the basic crêpe recipe and create fillings that you and your kids will enjoy. It would be fun to make the crêpes, then lay out an assortment of fillings, so everyone can get involved and make their own.
100g plain flour
2 large organic eggs
1 tablespoon vegetable oil
2 tablespoons chopped herbs, parsley, chives and dill
More vegetable oil, for cooking
For the filling:
200g smoked salmon, cut into thin strips
100-150g cream cheese
finely chopped chives
lemon wedges, to serve
- In a bowl combine: flour, eggs, milk and oil then whisk until completely smooth. Fold through the chopped herbs.
- Heat a little oil in a frying pan and wipe away any excess oil, with some kitchen towel. You are now ready to cook the crê
- Ladle a portion of the crêpe batter into the pan. Tilt the pan, to cover the entire surface with a thin layer of the batter.
- Crêpes should be thin so won’t need more than a minute, or two, each side to cook through. Once both sides are cooked and golden, remove from the pan and set aside.
- Repeat until you’ve used up all the crêpe batter, adding more oil to the pan as needed and wiping away any excess oil.
- To assemble the crêpe wheels: spread one side of the crêpe with cream cheese, scatter with the strips of salmon, chopped chives and a grind of black pepper. Then roll into a long sausage and with a serrated knife cut into pin wheels.
- Serve with wedges of lemon