Makes: 8 small crêpes
These small filled crêpes make a delicious lunch or light supper. They can be prepared in advance, chilled and re-heated on the crêpe pan just before serving. The superb non-stick finish makes them extremely easy to cook with no worries that the batter will stick.
125 g wholemeal flour
½ teaspoon salt
A little freshly ground black pepper
2 medium eggs
2 level teaspoons caraway seeds
300 ml semi skimmed milk
2 tablespoons vegetable oil
Vegetable oil for frying
1 shallot chopped finely
1 medium courgette, grated coarsely
125 g cooked smoked trout fillet, flaked
3 tablespoons soft cream cheese
2 level tablespoons fresh chopped dill
A little salt
2 good pinches cayenne pepper
To make the crêpe batter put the flour, salt, pepper and caraway seeds into a bowl. Make a well in the centre adding the eggs and half the milk. Whisk until smooth.
Add the remaining milk with 2 tablespoons vegetable oil. If possible, leave to stand for 1 – 2 hours before using. If the mixture thickens after standing, add 1 – 2 more tablespoons of milk, it should have the consistency of un-whipped cream.
To make the filling heat the oil in a milk pan, add the shallot and fry for just a minute or two without colouring. Stir in the grated courgette and fry for 1 minute.
Add all the remaining ingredients and, over a low heat, stir until the cream cheese has melted down to bind everything together. Taste and adjust the seasoning. Cover and keep warm.
To cook the crêpes, wipe the surface of the pan with a little oil and heat over a medium to high heat (not full heat).
When hot add 3 tablespoons of batter to the centre of the pan, swirling it so that it spreads to a diameter of approximately 18cm. Cook until bubbles are visible beneath the surface. Turn the crêpe over and cook the other side until it is pale golden brown.
Slide the crêpe from the pan to a warmed plate. Stack as they are cooked and cover loosely with a piece of aluminium foil to keep them warm.
To serve: Put a heaped tablespoon of the filling towards one edge of the crêpe closest to you, spreading it a little. Fold this edge over the filling followed by the two side edges. Roll forward to form a parcel with the join underneath.
If they are prepared a few hours in advance of serving, cover and chill in the refrigerator.
For serving, heat 1 tablespoon vegetable oil on the crêpe pan. When hot add the filled crêpes and fry until they are crisp and evenly browned all over.
Serve hot with a little green salad and a spoonful of lightly flavoured garlic mayonnaise.
For a dessert crêpe recipe see Apricot and Orange Spiced Crêpes
For more recipe ideas visit www.lecreuset.co.uk