Recipe: Savoury crepes

Chefs Lucais Syme and Gill of Cinara share a crepe recipe.

Crepe

Ingredients

300g milk
125 flour
1 egg
2 handful hazelnuts
2 pinch salt
1 tbsp sugar
15 g melted butter

Method

In food processor, pulse the nuts to crumb size, add milk, egg, and melted butter and pulse. Add flour, sugar and salt and pulse again to come together, but do not make too smooth. Let rest for half-hour, and then in a hot non-stick pan add small amount of butter, then a thin layer of crepe batter. Flip and cook underside, then turn out onto parchment or wax paper. These can be made ahead and rewarmed.

Fonduta (cheese sauce)

Ingredients

500ml milk
60g butter
60g flour
125g semi-firm cheese, such as gruyere, emmentaller, or fontina (and in any combination)

Method

Clean chanterelles, saute with small dice of onions and garlic, deglaze with a splash of white wine, salt

We use a local cow ricotta from Bella Stella, we add a small amount of cream and blend smooth in a food processor.

We added some of our cooked house made sausage cut into thin rounds.

We are also going to add some fresh herbs and finish with some shaved parmigiano reggiano.

We place the chanterelles, ricotta, and sausage onto the crepe, fold. Place crepe on top of cheese sauce, sprinkle with herbs, hazelnuts and shaved parmesan cheese.

More Global BC recipes are available here