I keep coming back to this classic crepe recipe, as you can fill the crêpes with any savoury filling you like. Crepes are delicious for a light meal, quick brunch, or tea time supper. Kids love them and you can fill them with all sorts of healthy options: you can add grated cheese, veggies, shredded chicken: really whatever you have to hand. Once you have perfected the batter and cooking thin crepes you can use up all your leftovers, making these a great standby-recipe.
for the crepes ~
100g plain flour
2 large organic eggs
1 tablespoon vegetable oil
2 tablespoons chopped herbs, parsley, chives & 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 crêpes. 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 and enjoy.