Everyone loves Pancake Tuesday. And as a little variation I love to make Crepes at home on this day. They are just so light and gorgeous and in my latest book, ‘Nation’s Favourite Food FAST’ there was a lovely recipe for crepes which I have shared with you below. I hope you enjoy.
HAM, CHEESE AND EGG CRÊPES WITH GRIDDLED ASPARAGUS
This is a perfect tea for lots of hungry children, but it would also be a good weekend late breakfast, depending on your mood. It’s the classic way that many crêpe stallholders cook crêpes to order late at night around the major tourist attractions in Paris. They are always very popular, often with long queues, and once you’ve tasted them it’s easy to understand why.
24 asparagus spears
450g (1lb) Swiss cheese, such as
Gruyère or Emmental,
8 slices of cooked ham
1 tbsp olive oil
100g (4oz) plain flour
300ml (½ pint) milk
sunflower oil, for frying
sea salt and freshly ground
Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes. Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite. Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan. Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe. Season to taste.