A good crepe is hard to perfect. Try your hand at this French classic.
To make the crepes::
Sift flour into a large mixing bowl. Whisk milk and eggs together in a jug then gradually pour mixture into flour and whisk until well combined.
Spray a medium, non-stick frying pan with oil and heat over medium heat.
Pour approximately 2-3 tablespoons of batter into the pan and swirl pan until batter is spread thinly and evenly.
Cook for 2 minutes then flip and cook for a further 1 minute before transferring to a plate.
And the rest::
Blanch asparagus spears in salted boiling water for approximately 45 seconds then remove and cool down in iced water. Set aside.
On a lightly greased oven tray, place 4 crepes (recipe below) then add grated cheese to the middle leaving a 5mm gap from the edge.
Place crepe and asparagus spears (set aside) in a pre-heated oven, set on 190 degrees for 2 minutes until cheese has melted then remove.
Fry eggs sunny-side up on a medium temperature pan.
Place ham in the centre of the crepe and put a fried egg on top. Fold each side of the crepe in toward the middle but not covering the egg.
Top crepe with asparagus spears, fresh quartered cherry tomatoes and parsley to serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Justine Schofield developed this recipe for The Coffee Club’s new spring menu.
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