Sweetcorn Crepes with bacon, cream cheese and spinach

Mardi Gras, Fastnacht, Vastenavond, Shrove Tuesday, Pancake Day – call it what you will but there are few among us who don’t look forward to this day. Sadly, we can’t offer you some of the more exotic ways of celebrating this day; we can’t be there in the morning to cook a steaming pile of fresh pancakes either. We can offer you our recipes for a savoury pancake recipe to either set you up for the day (if you have that kind of time in the morning) or a light dinner for when you get home.

You should also check out and share our video of how we made the recipe on all forms of social media.

Enjoy!

h&h

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Sweetcorn crepes with bacon, spinach and cream cheese

Batter:

200g plain flour

600ml semi-skimmed milk

4 eggs

5g salt

filling:

240g sweetcorn

100g spinach

16 rashers of bacon

160g cream cheese

5g butter

To make the batter, measure the flour and place in a large mixing bowl. Add and mix in the salt, before adding the four eggs. Beat the mix together with a whisk. Once thoroughly blended and smooth begin to add the milk bit by bit. Continue until all the milk is combined and you have a smooth batter.

Cook the bacon in a griddle pan or under the grill. Taking a non stick pan, place on a medium to high heat and add just enough butter to coat the pan and to ensure the batter won’t stick. Scatter a small handful of sweetcorn across the pan, making sure it is evenly distributed. Pour over a ladle of batter and cook until the batter looks firm and any ‘air-holes’ are set. Use a plastic spatula to scrape along the edges of the pancake before working underneath to make sure it is loose. Once you are ready flip it and cook for a further 2 minutes.

Place the pancake on to a warm plate and dress with cream cheese. Place bacon on top and scatter spinach over the dish. You can finish with a grate of pepper or parmesan to taste.

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