Baked Rocket Crêpe

Pancake day is looming (praise the lord), so even more reason to eat pancakes. Although I can come up with an excuse most days – pancake day gives me a reason to eat pancakes for breakfast, lunch and dinner.

With surplus amounts of sweet pancake recipes out there, including my own Banana Pancakes I thought it suitable to hit you with my very own savoury pancake dish – filled with rocket-y cheesy yumminess. Super simple to make and adapt to what you fancy this pancake day.

Ingredients

Makes 8 crepes

For the Crepes

1 cup Rocket

1 cup Oats

1 cup Plain flour

3 Eggs

25g Butter (melted)

1tsp Bicarbonate of Soda

1 1/2 cup Milk

Salt and Pepper

For the Cheesiness

25g Butter

2tbsp Plain Flour

1 Cup Milk

2 tsp Dijon Mustard

60g Mature Cheddar (the stronger the better)

For the Topping

Grate of cheese, handful of rocket, sprinkle of paprika, scatter of pine nuts and drizzle of olive oil

Method

ONE. Preheat the oven to 200ºc.

TWO.Put all of the pancake ingredients into a blender and blend. Transfer into a jug for easing pouring.

THREE. Heat a non-stick pan and pour in around 3-4tbsp of mixture – until it covers the pan. Cook on each side for around 40 seconds. Do bare in mind that the first pancake will take longer and will most likely be a messy one. (the one I always snack on)

FOUR. Whilst you are cooking off the crepes, you can start on the cheese sauce. Heat a pan and melt the butter. Once melted stir in the flour and begin slowly adding the milk. Keep stirring throughout process. Finally add the mustard cheese and season.

FIVE. Once the crepes and sauce are both prepared, roll up the crepes and place into oven proof dish side by side. Pour over the sauce and top with some paprika, seasoning and extra cheese (why wouldn’t you). Place in oven and cook for 10-15minutes, until bubbling and golden.

SIX. Serve with some extra rocket and pine nuts. Happy crepe eating.

 

TIP:

I kept them super simple, but feel free to stuff them with roasted vegetables for an added va-va-voom.

 

Baked Rocket Crêpe
 
Author:
Ingredients
  • FOR THE CREPES
  • 1 cup Rocket
  • 1 cup Oats
  • 1 cup Plain flour
  • 3 Eggs
  • 25g Butter (melted)
  • 1tsp Bicarbonate of Soda
  • 1½ cup Milk
  • Salt and Pepper
  • FOR THE CHEESINESS
  • 25g Butter
  • 2tbsp Plain Flour
  • 1 Cup Milk
  • 2 tsp Dijon Mustard
  • 60g Mature Cheddar (the stronger the better)
  • FOR THE TOPPING
  • Grate of cheese, handful of rocket, sprinkle of paprika, scatter of pine nuts and drizzle of olive oil
Instructions
  1. Preheat the oven to 200ºc.
  2. Put all of the pancake ingredients into a blender and blend. Transfer into a jug for easing pouring.
  3. Heat a non-stick pan and pour in around 3-4tbsp of mixture - until it covers the pan. Cook on each side for around 40 seconds. Do bare in mind that the first pancake will take longer and will most likely be a messy one. (the one I always snack on)
  4. Whilst you are cooking off the crepes, you can start on the cheese sauce. Heat a pan and melt the butter. Once melted stir in the flour and begin slowly adding the milk. Keep stirring throughout process. Finally add the mustard cheese and season.
  5. Once the crepes and sauce are both prepared, roll up the crepes and place into oven proof dish side by side. Pour over the sauce and top with some paprika, seasoning and extra cheese (why Serve with some extra rocket and pine nuts. Happy crepe eating.
  6. TIP: I kept them super simple, but feel free to stuff them with roasted vegetables for an added va-va-voom.
 

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