For a super quick and delicious dinner, you can’t beat crepes.
And whilst you might usually reserve them as a treat, they’re great with savoury fillings and salad. Om nom nom!
Here’s a foolproof crepe recipe that should see you through your sweet or salty fancies; you can even add in some herbs or spices and mix it up a bit.
Gluten Free crepes
Serves 2-4 (makes 8 average pancakes). Takes 10-20 minutes to mouth time.
- 125g Dove’s Farm plain four mix (or your own equivalent)
- 1 egg (whisked)
- 1/2 pint milk
Sift flour into a bowl and created a small well. Add the egg and pour the milk in, gradually whisking together to remove lumps.
Chill in the fridge for 5 minutes.
Heat a pan and add a tiny knob of butter to line the pan. Pour in some mixture using a ladle and swirl around the pan into an even layer. Watch it turn yellow (my fave part!). Agitate and flip when ready. Cook until lightly browned.
Filling and Salad
1) Slice your squash. This can be difficult – in fact, it might be easier to roast it first and slice afterwards, but it will take longer. 1 inch cubes are the best size. You won’t need the whole squash – couple of handfuls of cubes is enough.
2) Put in a single layer in a baking dish and season. Coat with a glug of oil and add some rosemary if you like it. Roast in a hot oven for 30-45 minutes (up to an hour if you’re doing more). The corners of the cubes should be browned, and the squash should be soft.
3) Start making your crepes! Pour the batter into a lightly oiled, hot pan. When you’ve flipped your crepes over, quickly add onto them a slice or two of doux de montagne cheese (gruyere, gouda and emmental also work well) and a cover with a slice of Serrano ham (or Parma, if that’s your deal). Let the cheese melt a little, just enough to be gooey. Fold the sides over to serve.
4) Pile up some rocket on the side and serve your squash on top. Add cracked black pepper. Scoff!
Now, try to resist having this for dinner….