This recipe is so simple is crazy. Perfect for those times when you feel like Old Mother Hubbard with nothing in your cupboard! Who knew 3 basic ingredients and whatever fillings you have lying around can create utter magic!
Crepes with Ham & Basil Pesto
Makes approx 12
2 large handfuls fresh basil (stems and all)
2 handfuls almonds, cashews or pine nuts (whichever you choose – I used Almonds)
1 teaspoon or so parmesan cheese
1 x small clove garlic
Good Quality Olive Oil – enough to combine
Place all your ingredients in a food processor and whizz till combined. Add the oil in a constant stream until its nice and “wet looking” (yes, that’s a technical term).
Season to taste and set aside. Ensure you cover the top with a little extra oil so the pesto does not oxidise.
225g flour (a 1:2 mix of wholemeal/rye and regular plain flour is best)
1/2 teasp. salt
Approx 475mls water
Butter & oil for frying
Combine the eggs and flours and mix with a fork to combine. Slowly add your water and mix well. It may look very watery but it will thicken! If you have any lumps, you can pass the mixture through a sieve.
Put aside and rest for 30mins and then give it a quick stir again once its done. It should look like thickened cream. You can add a bit more water if you need too.
When you are ready to cook, grab a 20cm pan (or thereabouts). Pop it on a medium heat and get your oil and butter handy. I find a tiny drop of oil and a tiny slice of butter is enough, you don’t want them swimming in oil! (The oil is mainly there to stop the butter from burning). You will only need to oil the pan every 4 crepes or so.
I find putting your mixture in a jug works best for cooking. You want to pour out just enough batter to thinly cover the bottom of the pan. You may need to move the pan around a bit to ensure the whole thing gets covered evenly.
Cook for a few minutes until the bottom of the Crepe has browned, then gently ease a spatula underneath and flip it over. It should come away fairly easily.
Now you can add your fillings! Take a good sized spoonful of your Pesto and smear it out over one side of your crepe. Top with ham and a sprinkling of cheese and then flip over the other side of your crepe (sort of like making an omlette).
Give it a minute and then remove to a warm place (or a waiting plate!). Continue with the remaining batter.
If by some strange chance (and I seriously doubt it) that you have leftover batter – you can keep it in the fridge for a day or so.
Wow – talk about anything! Whatever your little taste buds desire can be popped in these little beauties. I find using leftovers works well, and if you have a vegie garden you can have your choice of the frehest and most seasonal of its produce. The idea of zucchini flowers and ricotta in a crepe is making my mouth water….
You can also have sweet crepes using the same recipe – no need to add sugar to the mix. Just top with sweet toppings and a sprinkling of extra sugar if you are that way inclined. Think nutella and bananas, berries, ricotta and a sprinkling of sugar, or just shaved chocolate. Super Yum:)