Spiked Spring Onion Supper Crêpes
 

Source: UK TV Food
Show Name: Ainsley's Meals In Minutes
Recipe Archive: http://uk-recipes.com/

28 recipes from this show now online.

*** This recipe has UK ingredients and UK measurements ***


Spiked Spring Onion Supper Crêpes

Recipe By : Ainsley Harriott
Serving Size : 4 Preparation Time: 0:10
Categories :


250g new potatoes, sliced
100g green beans, sliced
6 rashers rindless streaky bacon, chopped
1 small onion, chopped
Soured cream, and chilli powder, to serve
Watercress, to garnish
For the crêpes
100g plain flour
1 pinch Salt
2 Eggs
300ml Milk
1 Tbsp vegetable oil, plus extra for frying
4 Spring onions, finely chopped
2 Tbsp fresh Parsley, chopped

To make the crêpes beat together the flour, salt and eggs. Gradually beat
in the milk to make a smooth batter, then stir in 1 tablespoon of the oil,
the salad onions and parsley Steam the potatoes over a pan of boiling
water for 3 minutes; add the beans and continue to cook for a further 7
minutes until both are tender. Heat a little vegetable oil in a 20-23cm
non-stick frying pan, then pour in enough batter to coat the base evenly.
Cook for about 2 minutes until golden underneath, then turn and cook for 1
minute; keep warm while you repeat three times with the remaining batter.
Heat a little oil in a frying pan and cook the bacon and onion for 4-5
minutes until golden; add the potatoes and beans and gently warm through.
Fold the crêpes into triangles to make pockets and fill with the bacon
mixture. Top each with a spoonful of soured cream and a sprinkling of
chilli. Garnish with the watercress and serve.

Comments: Bacon, green beans and new potatoes coated in soured cream make
a fab filling in this savoury crêpe recipe

Recipe Author: Ainsley Harriott
Recipe Source: Ainsley's Meals In Minutes

James Lanka


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