My pal Kirsty Webeck is cooking for a babe so here’s a recipe for her 🙂
1 cup plain flour
pinch o salt
1 ¼ cup milk
To make the crepes put the flour and salt in a bigish bowl, make a hollow in the flour and crack the egg into it. Whisk the egg into the flour (with a whisk or a fork, doesn’t matter) then gradually whisk in the milk making sure the batter is nice an smooth. The batter will be pretty runny but it shouldn’t pour like milk or anything.
Heat a good frying pan, put in enough butter or oil to cover the base of the pan thinly then add about 1/4-1/3 cup (?) of the batter to the pan, swirl around so it completely covers the pan, wait until the upper surface of the crepe is sort of dry, then flip the crepe and cook briefly on the other side. Do the rest of the batter – I can’t remember how many crepes this makes.
450g Parsnips (about 2), peeled and chopped into small pieces, sort of coins then quartered
1 leek, white part only, sliced (look, you can sub an onion if you can’t find/be arsed)
50 g butter (4 TBS)
2 TBS Self raising flour
2 TBS Cream (can omit if you’re like, what the shit am I going to do with the rest of this carton of cream…)
75 g cheese (whatever you love, personally I’d go for blue or goat – or goat’s blue)
¼ tsp nutmeg (maybe. if you’ve got it)
2 TBS parsley
2 eggs, seperated
Salt and pepper
Pre-heat the oven to 190°. Grease a big oven dish
On the stove, cook the parsnips and the leek in the butter in a covered saucepan for about 15 mins or until you can mash the parsnip with the back of a wooden spoon (you can chuck in a little water to speed matters along if you like, just like, an espresso cup’s worth though. What, that’s a totally legitimate measurement that I use all the time). Mash it up as much as you can be arsed. Add salt and pepper to taste (remembering that you will be adding cheese which is salty, don’t go overboard there). Stir in the flour and cook for 1 minute, take it off the heat, beat in the cream, cheese, parsley, and nutmeg. Let it cool for a few mins. While you’re letting it cool, beat the egg whites til they form stiff peaks. Stir the egg yolks into the cooled mixture, then fold the stiff egg whites in. Don’t be too precious about this, it’s not a proper souffle, it just adds a bit of lift – you just sort of stir upwards (I know that sounds like “dig up, stupid” but you’ll get what I mean if you try it) and don’t smash the air out.
Fold each crepe in half and then half again so you have something that looks like a quarter of a pie. Flap one flap of the pie open and fill it with a big spoonful of the mixture then place in the dish with the filling side uppermost. Do all the rest then whack it in the oven for 15 mins.