Skip to content
Broccoli and crispy pancetta crêpes recipe

Broccoli and crispy pancetta crêpes recipe

4 ratings

See method

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

Ingredients

  • 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
If you don't have broccoli, try using cauliflower

Each serving contains

  • Energy

    1455kj
    350kcal
    18%
  • 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

Method

  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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus