February 2… long live Candlemas and why not a savoury crêpe?!
Here are two delicious recipes!
Savoury crepe with Le Bocage black pudding and roasted apples
Ingredients (for 2-3 pancakes):
- 125g flour
- 25cl milk
- 1 egg
- 1 teaspoon oil
- 1 pinch salt
- Red onions
- Argifral black pudding
- 1 apple
- Butter/oil for cooking
Preparation:
- Pour the sifted flour into a bowl and form a well in the center. Pour in half the milk. Mix, bringing the flour to the center of the bowl.
- Beat the egg in a bowl and gently fold into the flour-milk mixture. Add oil, salt and mix.
- Continue mixing while stirring in the rest of the milk until you obtain a smooth paste that is neither too thick nor too runny.
- Butter a non-stick frying pan and place over high heat. When the pan is hot, pour in a ladleful of pancake batter and spread it over the entire surface, moving the pan as you go. When the edges begin to pull away from the pan, run a spatula under the crepe and flip it over. Garnish with black pudding, roasted apples and red onions.
Crepe with fresh spinach and Le Bocage ham
Ingredients (for 2 pancakes) :
- 100g fresh spinach
- 20cl milk
- 1 egg
- 75g flour
- Emmenthal, grated
- Argifral Ham
- Salt and pepper
- Butter/oil for cooking
Preparation:
- Trim and wash the spinach.
- Place the drained spinach, milk and egg in a blender. Season with salt and pepper and blend until smooth.
- Without stopping the blender, add the flour a little at a time.
- In a hot, pre-oiled/buttered frying pan, pour a small ladleful of batter and spread out.
- After a good minute’s cooking, crack the egg and sprinkle with a little grated cheese and ham.
- Leave to cook for a few minutes, then transfer to a plate.
- Serve as soon as the pancakes are ready and enjoy with spinach shoots.
We hope you enjoy your meal!
