Cheese, ham and fig crêpes recipe
If you’re looking to impress friends and family then this simple yet delicious savoury recipe is guaranteed to do so. The toasted cheese, smokey ham and the subtle sweetness of fig are perfect on top of a buckwheat crêpe. Bon appétit!
Recipe and image courtesy of Bonne Maman.
Ingredients
For the filling- 225 g soft, fresh goats' cheese
- 6 tbsp fig conserve or jam
- 8 thin slices Bayonne ham
- 125 g Comté cheese, coarsely grated
- 4 sweet pickled onions or cornichons, finely sliced
- 50 g soft leaves such as baby spinach, rocket or pea shoots
- 160 g buckwheat flour
- 65 g plain flour
- 2 eggs
- 600 ml milk
- 1 large pinch of salt
Details
- Cuisine: British
- Recipe Type: Crêpes
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Whisk the buckwheat flour, plain flour, eggs, milk and salt in a bowl. Cover and leave overnight.
- Cook the crêpes one at a time on a medium heat in a large non-stick frying pan. Spread the batter evenly before it sets and flip when the edges start to colour.
- Spread the crêpes with the soft cheese. Spoon the fig conserve on top and spread evenly.
- Top with a slice of ham, a sprinkling of grated cheese, a little pickled onion and a handful of baby leaves.
- Roll or fold the crêpes and enjoy cold or warmed through in a hot oven for 5 minutes.
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