Savoury Crepes
Savoury Crepes Ingredients: 300ml of milk 100g of plain flour 2 eggs ½ teaspoon of salt 2 tablespoons of oil
Method: 1. Sift the flour into a mixing bowl and add the salt. 2. Push the flour to the sides to create a hole in the middle and crack the eggs. 3. Pour in about 50ml of the milk and 1 tablespoon of oil and whisk together to form a thick paste. 4. Keep adding the milk and whisking until the thick paste loosens Add a little more milk if the mixture is still too thick. 5. Heat a non-stick frying pan over a medium heat and add 1 tablespoon of oil. 6. Pour some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Leave to cook for about 30 seconds. 7. Flip the pancake over using a spatula. For the Cheese, Ham and Veg Filling: 30g of cheddar cheese ½ an onion ½ a pepper 3 cherry tomatoes 2 slices of wafer-thin ham A pinch of dried mixed herbs Salt and pepper (optional)
Method: 1. Chop up the onion and the pepper and place in a microwavable bowl with 1 tablespoon of water. Place in microwave for 1 and a half minutes. 2. Cut up the cherry tomatoes into quarters. 3. Cut up the wafer-thin ham into chunks. 4. Place half the onion, pepper and ham onto one half of the pancake whilst the pancake is still in the pan after being flipped. 5. Grate the cheese on top of the pancake, sprinkle on the mixed herbs and fold the pancake in half. 6. Cook for about 30 seconds and fold the pancake in half again and flip over to seal in ingredients. 7. Repeat process for a second pancake. 8. Add salt and pepper to taste. For the Mexican Chilli Bean and Cheese Filling: 100g of tinned mixed beans 50g of passata ½ an onion 30g of cheddar cheese ½ teaspoon of dried mixed herbs ¼ teaspoon chilli powder
Method: 1. Drain liquid out of the tin of mixed beans and wash thoroughly under cold water for a couple minutes. 2. Chop up the onion and place in a microwavable bowl with 1 tablespoon of water. Place in microwave for 1 and a half minutes.
3. Place the mixed beans into a microwavable mug and heat up for 1 and a half minutes. 4. In the same bowl as the onions, add the beans, passata, mixed herbs and chilli powder and mix. Place the mixture back into the microwave for a further minute to thicken the sauce. 5. Place half the tomato mixture on to one half of the pancake whilst the pancake is still in the pan after being flipped. 6. Grate the cheese on top of the pancake, sprinkle on the mixed herbs and fold the pancake in half. 7. Cook for about 30 seconds and fold the pancake in half again and flip over to seal in ingredients. 8. Repeat process for a second pancake. For the Pesto Chicken Filling: 25g of pesto 90g of cooked chicken ½ an onion ½ a pepper 30g of cheddar cheese
Method: 1. Chop up the onion and pepper and place in a microwavable bowl with 1 ½ tablespoons of water. Place in microwave for 1 and a half minutes. 2. In the same bowl add the chicken and pesto and mix. 3. Place half the pesto chicken mixture on to one half of the pancake whilst the pancake is still in the pan after being flipped. 4. Grate the cheese on top of the pancake and fold the pancake in half. 5. Cook for about 30 seconds and fold the pancake in half again and flip over to seal in ingredients. 6. Repeat process for a second pancake. For the Chicken Tikka Filling: 90g of cooked chicken ¼ of a jar of tikka masala sauce (Curries take a LOOONNNGG time to cook so I would recommend buying a ready-made sauce to make this dish simpler to cook. You can always make up the whole lot and freeze the leftover curry ready to be microwaved when you next want it, or store it in the fridge for dinner for the next couple of days!)
Method: 1. In a sauce pan, pour in the tikka masala sauce and add the pre-cooked chicken and place on a medium heat. 2. Once the sauce has heated up, place half the chicken tikka masala mixture on to one half of the pancake whilst the pancake is still in the pan after being flipped. 3. Cook for about 30 seconds and fold the pancake in half again and flip over to seal in ingredients. 4. Repeat process for a second pancake.
Method: 1. Sift the flour into a mixing bowl and add the salt. 2. Push the flour to the sides to create a hole in the middle and crack the eggs. 3. Pour in about 50ml of the milk and 1 tablespoon of oil and whisk together to form a thick paste. 4. Keep adding the milk and whisking until the thick paste loosens Add a little more milk if the mixture is still too thick. 5. Heat a non-stick frying pan over a medium heat and add 1 tablespoon of oil. 6. Pour some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Leave to cook for about 30 seconds. 7. Flip the pancake over using a spatula. For the Cheese, Ham and Veg Filling: 30g of cheddar cheese ½ an onion ½ a pepper 3 cherry tomatoes 2 slices of wafer-thin ham A pinch of dried mixed herbs Salt and pepper (optional)
Method: 1. Chop up the onion and the pepper and place in a microwavable bowl with 1 tablespoon of water. Place in microwave for 1 and a half minutes. 2. Cut up the cherry tomatoes into quarters. 3. Cut up the wafer-thin ham into chunks. 4. Place half the onion, pepper and ham onto one half of the pancake whilst the pancake is still in the pan after being flipped. 5. Grate the cheese on top of the pancake, sprinkle on the mixed herbs and fold the pancake in half. 6. Cook for about 30 seconds and fold the pancake in half again and flip over to seal in ingredients. 7. Repeat process for a second pancake. 8. Add salt and pepper to taste. For the Mexican Chilli Bean and Cheese Filling: 100g of tinned mixed beans 50g of passata ½ an onion 30g of cheddar cheese ½ teaspoon of dried mixed herbs ¼ teaspoon chilli powder
Method: 1. Drain liquid out of the tin of mixed beans and wash thoroughly under cold water for a couple minutes. 2. Chop up the onion and place in a microwavable bowl with 1 tablespoon of water. Place in microwave for 1 and a half minutes.
3. Place the mixed beans into a microwavable mug and heat up for 1 and a half minutes. 4. In the same bowl as the onions, add the beans, passata, mixed herbs and chilli powder and mix. Place the mixture back into the microwave for a further minute to thicken the sauce. 5. Place half the tomato mixture on to one half of the pancake whilst the pancake is still in the pan after being flipped. 6. Grate the cheese on top of the pancake, sprinkle on the mixed herbs and fold the pancake in half. 7. Cook for about 30 seconds and fold the pancake in half again and flip over to seal in ingredients. 8. Repeat process for a second pancake. For the Pesto Chicken Filling: 25g of pesto 90g of cooked chicken ½ an onion ½ a pepper 30g of cheddar cheese
Method: 1. Chop up the onion and pepper and place in a microwavable bowl with 1 ½ tablespoons of water. Place in microwave for 1 and a half minutes. 2. In the same bowl add the chicken and pesto and mix. 3. Place half the pesto chicken mixture on to one half of the pancake whilst the pancake is still in the pan after being flipped. 4. Grate the cheese on top of the pancake and fold the pancake in half. 5. Cook for about 30 seconds and fold the pancake in half again and flip over to seal in ingredients. 6. Repeat process for a second pancake. For the Chicken Tikka Filling: 90g of cooked chicken ¼ of a jar of tikka masala sauce (Curries take a LOOONNNGG time to cook so I would recommend buying a ready-made sauce to make this dish simpler to cook. You can always make up the whole lot and freeze the leftover curry ready to be microwaved when you next want it, or store it in the fridge for dinner for the next couple of days!)
Method: 1. In a sauce pan, pour in the tikka masala sauce and add the pre-cooked chicken and place on a medium heat. 2. Once the sauce has heated up, place half the chicken tikka masala mixture on to one half of the pancake whilst the pancake is still in the pan after being flipped. 3. Cook for about 30 seconds and fold the pancake in half again and flip over to seal in ingredients. 4. Repeat process for a second pancake.
