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Broccoli and crispy pancetta crêpes recipe

Broccoli and crispy pancetta crêpes recipe

4 ratings

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  • Serves 4
  • 50 mins to prepare and 20 mins to cook
  • 350 calories / serving


  • 50g plain flour
  • pinch of salt
  • 1 large egg
  • 150ml semi skimmed milk
  • 1tbsp melted butter
  • 2tbsp sunflower oil
  • 100g pancetta slices
  • 300g broccoli florets
  • 70g Gruyere cheese, finely grated

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    10g 50%
  • Sugars

    3g 3%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 12.3g Protein 17.2g Fibre 3.1g


  1. To make the batter, sift the flour and salt into a mixing bowl, make a well in the centre, add the egg and whisk, gradually adding the milk, until you have a smooth creamy batter. Whisk in the melted butter. Cover and leave to stand for 30 minutes. Meanwhile, cook the pancetta slices in a large non stick frying pan until crispy - because the slices are so thin they wont take long at all. Snip into small pieces.
  2. Divide the broccoli into small florets and cook in a pan of lightly salted boiling water for 3 minutes, drain well and toss with the pancetta, set to one side. To cook the crêpes, you will need a small pan (also known as a blinis pan) about 10 to 12 cm in diameter. Heat the pan and wipe with a little of the oil. Swirl a little of the batter over the base - cook for 1 to 2 minutes until one side is cooked and pale golden then flip over and cook the other side.
  3. Arrange the cooked crêpes onto a baking tray –( you may need 2 trays) Top each with a little of the broccoli and pancetta mixture then sprinkle with the Gruyère cheese. Pop under a medium grill for 2 minutes until the cheese begins to melt, serve at once.

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