30 minutes
Savoury Crepe Roll
Serves: 4 PeopleThin crepes filled with crispy bacon, sautéed tomatoes and mushrooms, fresh rocket, and topped with grated Parmesan cheese for a hearty and delicious meal.
Instructions
- - Step 1Make the Batter: Whisk together St. Ewe Super Eggs, flour, milk, and salt until smooth. Let rest for 5 minutes.
- - Step 2Cook the Crepes: Heat a non-stick pan with butter or oil. Pour a ladle of batter, swirling to make a thin crepe. Cook 1-2 minutes per side. Repeat and stack cooked crepes, keeping them warm.
- - Step 3Cook the Bacon: Fry the bacon in a pan until crispy. Remove and set aside.
- - Step 4Sauté the Vegetables: In the same pan, sauté tomatoes and mushrooms until softened. Season with salt and pepper.
- - Step 5Assemble the Rolls: Lay a crepe flat, add a few slices of bacon, sautéed tomatoes and mushrooms, and a handful of rocket.
- - Step 6Roll and Top: Roll the crepe tightly, place on a serving plate, and sprinkle with grated Parmesan cheese.
- - Step 7Serve: Serve warm with an extra garnish of rocket and Parmesan if desired.
Ingredients
- 2 Super Egg
- 125 grams Plain Flour
- 250 ml Milk
- pinch Salt
- 10 grams Salted Butter
- 150 grams Jolly Hog Bacon
- 200 grams Cherry Tomatoes Chopped
- 200 grams Mushrooms Sliced
- 2 handful Rocket
- 50 grams Parmesan Grated
