This recipe is delicious and surprisingly easy! I’m pretty sure it will become your go-to weekend brunch, like it has become mine. Give it a go for Pancake Day or any weekend when you deserve a treat!
As it’s Pancake Day this week, I’ve been going all-out with the pancake research, testing and recipes. It’s a tough job, but someone’s got to do it.
I started with this exceptional crêpe recipe I found in the Masterchef: Street Food of the World book (which is great) and recreated these wonderful banoffee crepes!
But, I wanted to experiment further so I used the same base batter for some savoury crepes too. And it worked a dream!
These egg and chilli crêpes are so, so good. I’ve made them three times now, and I think they may have just become my new signature breakfast (sorry, shakshuka, you’re gonna have to take a back seat for a while…)
Egg & Chilli Savoury Crêpes
Don’t let how good they look put you off (not being immodest it’s just a few people messaged me on Instagram saying they looked quite technical). But, they’re not! They’re really simple, and it’s is virtually impossible to get the egg wrong.
Make them for someone you love this weekend (as it’s been Valentine’s Day this week, too!) Ahhh, it’s all going on.
This recipe makes enough for 8 crêpes. The batter lasts for up to 3 days in an air-tight container in the fridge if you don’t eat it all. The batter takes 10 mins plus one hour resting. Then, when you’re ready to eat, they take 15 mins max.
What you need
for the batter
- 4 free-range eggs, plus 2 yolks
- 250g flour
- pinch of salt
- 500ml milk
- 100g butter, melted
for the crêpes
- a knob of butter
- 1 free-range egg per crêpe
- grated cheese (mix of cheddar and Edam works well)
- finely chopped red chilli or chilli flakes
- coriander, finely chopped
- spring onions, finely sliced
- freshly ground back pepper
- hot sauce or chipotle ketchup to serve, (I love this one from Stokes)
What to do
To make the batter, combine the eggs, yolks, flour and salt in a large bowl and mix for a few minutes. Add the milk gradually and whisk until the batter is well combined and a nice smooth consistency. Continue to whisk as you add the melted butter. Leave the batter to rest in the fridge for an hour.
To make the crêpes, melt some of the butter in a large non-stick frying pan and swirl to coat. Add a ladle full of the batter to the pan, and swirl so it covers the based of the pan in a thin layer.
Cook on one side for 1-2 minutes or until lightly golden underneath. Toss the pancake, then crack an egg as close to the centre as you can get it. Sprinkle with the grated cheese, chilli or chilli flakes, coriander, spring onions and black pepper. Cook for about 2-3 minutes until the egg starts to turn white.
As the egg is cooking, fold in each side of the pancake around the egg yolk (see picture). Repeat this four times so you end up with a square, with the yolk still viable in the middle.
Add extra toppings, if desired. Serve immediately, or keep warm on a plate in the oven on low, until you’re ready to serve!
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