Thursday, 22 November 2007

Broccoli & Brie Crepes

Serves 8

For the batter:
1 egg
75g white flour
25g wholemeal flour
1/2 pint milk
pinch of salt
black pepper to taste

For the filling:
900g broccoli, as fresh as possible
700g Brie
olive oil, for cooking

Beat the egg and gradually add the milk to it while still beating. Add a pinch of salt. Mixing all the time, pour the egg and milk on to the flours and beat until completely mixed. Season with black pepper and leave to stand for about an hour, or longer if possible.
Steam the broccoli until cooked but still firm.
Cook the crepes until golden brown and keep warm. This mixture should make 8-10 crepes using a 15cm frying pan.
Fill the crepes with the cooked broccoli and cut slices of cheese and place over the vegetable. Roll the crepes, place on a baking tray, cover with tin foil and warm through in a low oven for about 5-10 minutes until the cheese has melted.

We tried to decide if there was a nicer food than pancakes and/or Yorkshire pudding. I vaguely suggested popcorn, but we decided that those little bits of kernel that wedge themselves into your gums for days ruin its chances at top spot.
However, it has been established that whilst I can make a reasonable pancake, I cannot make a crepe. How do you get them to be so thin? It's beyond me.
Although to be fair, my not following the recipe to the letter might have hindered the thinness of my crepe!
Still, I thought it was very nice and it was well received!

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