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Broccoli and crispy pancetta crêpes recipe

4 ratings

Try something different for dinner with this French-style savoury pancake recipe – broccoli and crispy pancetta crêpes. A delicious way to load up your veggies! Once you let the batter rest for half an hour, they're quick and easy to make and the combo of flavours and textures will have you flipping more! See method

Serves 4
Takes 40 mins plus resting
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

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

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.
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.
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.

See more Pancake recipes