Ingredients
10 total- 200g plain flour, plus 30g
- 2 large eggs
- 600ml semi-skimmed milk (or whole milk)
- 30g unsalted butter, melted, plus 30g at room temperature
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 (400g) tin cannellini beans, drained and rinsed
- 350g broccoli, cut into small florets and steamed
- 150g mature cheddar, grated
- 4 tsp (approx.) olive oil, for frying
Method
4 stepsStep 1
For the crêpes, put the 200g flour and a good pinch of salt in a mixing bowl. Whisk in the eggs, 300ml milk, melted butter and 100ml water to make a batter. Rest for 10 mins.
Step 2
For the filling, melt the remaining butter in a pan; fry the onion and garlic for 5 mins. Stir in the 30g flour, cook for 1 min, then add the remaining 300ml milk. Cook for 3-5 mins, whisking until thickened. Stir in the beans, broccoli and cheese, until melted; season. Keep warm over a low heat while you cook the crêpes.
Step 3
Meanwhile, heat 1tsp of oil over medium heat in a non-stick frying pan. Add a ladleful of crêpe batter to the pan, swirling it around to evenly coat the bottom. Cook for 1-2 mins on each side, until lightly golden. Repeat with the remaining batter, adding more oil as needed, to make around 12 crêpes, stacking on a plate as you go and keeping them warm under foil.
Step 4
Bring the crêpes and filling to the table and let everyone help themselves by adding a dollop of filling to one corner and folding over the crêpes into triangles.