Crêpes Traditionelle

Ingredients

• 8 French crêpes, buckwheat or traditional
• 225g soft, fresh goat's cheese
• 6 tbsp Bonne Maman Fig Conserve
• 8 thin slices Bayonne ham
• 125g Comté cheese, coarsely grated
• 4 sweet pickled onions or cornichons finely sliced
• About 50g soft leaves such as baby spinach, rocket or pea shoots

Method

1. Spread the crêpes with the soft cheese. Spoon the fig conserve on top and spread evenly.

2. Top with a slice of ham, a sprinkling of grated cheese, a little pickled onion and a handful of baby leaves.

3. Roll or fold crêpes and enjoy cold or warmed through in a hot oven for 5 minutes.

Cooks tips

1. To make a buckwheat batter simply whisk together 160g buckwheat flour, 65g plain flour, 2 eggs, 600ml milk and a large pinch of salt. Cover and leave overnight before making crêpes in the usual way.

   
   

   For the Classic French Crêpe recipe, click here