Crêpes traditionelle

Serves: 4

Try this delicious recipe from Bonne Maman. The toasted cheese, smoky ham and the subtle sweetness of fig are a perfect marriage on top of a buckwheat French crêpe, guaranteed to impress friends and family.

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Ingredients

• 160g buckwheat flour
• 65g plain flour
• 2 eggs
• 600ml milk
• 1 large pinch of salt
• 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
• 50g soft leaves such as baby spinach, rocket or pea shoots
• 1 tsp melted butter

Directions

1Whisk together the buckwheat flour, plain flour, eggs, milk and salt.

2Cover and leave overnight.

3Heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.

4Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer.

5Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so.

6Remove to a warm plate and repeat.

7Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.

8To serve, spread the crêpes with the soft cheese.

9Spoon the fig conserve on top and spread evenly.

10Top with a slice of ham, a sprinkling of grated cheese, a little pickled onion and a handful of baby leaves.

11Roll or fold the crêpes and enjoy cold or warmed through in a hot oven for 5 minutes.

CHEF’S TIP

If serving the crêpes warm, try adding a small, softly fried egg on top