Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Broccoli, White Bean and Cheddar Crêpes

Broccoli, White Bean and Cheddar Crêpes

By OcadoLifePublished on 08 February 2024For a great-value ‘DIY’ family dinner, try these veggie Broccoli, White Bean and Cheddar Crêpes from chef and food writer Claire Thomson. Once you’ve made the crêpes and filling, just bring everything to the table and get everyone to fill and fold their own. “You can swap in other veg for the broccoli – such as mushrooms, spinach, squash or courgettes – depending on what you have handy,” says Claire. “And for non-veggies, try throwing some diced cooked ham into the mix.” For another budget-friendly midweek winner, try Claire’s Red Pesto Chicken Skewers with Penne Salad. Looking for more budget recipes? Look no further.
Shop for ingredients

Time and servings

45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time

Ingredients

  • 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

  • Step 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.