It’s Shrove Tuesday today, otherwise known as Pancake Day – woohoo! This family loves pancakes (crêpes) and doesn’t need the excuse of it being Shrove Tuesday to eat them, but naturally we will be eating them today. It would be rude not to. Whilst we love a good sweet pancake with lemon and sugar, or nutella, or honey, or golden syrup, we are also big fans of savoury crêpes. So today’s blog post showcases a savoury pancake night in our house.
I’m linking up with Tasty Tuesdays, click on the link below for some other yummy recipes:
- Eggs - 6
- Flour - 500g (strong white)
- Sunflower oil - 4 tbsp
- Milk - 1l (semi-skimmed)
- Caramelised onions
- Onions - 3
- Sugar - 1 tbsp (caster, heaped)
- Vinegar - 1 tbsp (red wine)
- Bacon - 250g (streaky, back or lardons)
- Peppers - 3 (1 green, 1 yellow, 1 red)
- Soy sauce - 1 tbsp (dark)
- Soy sauce - 4 tbsp (light)
- Mushrooms - 400g
- Garlic - 3 cloves (crushed)
- Parsley - Half a bunch
- Butter - 40g
- Grated cheese - 500g (cheddar)
- Sunflower oil - 4 tbsp
- Prepare the crêpes batter by mixing the flour with the eggs, the sunflower oil and the milk
- Prepare the caramelised onions by slicing them and cooking them on a high heat with some sugar and red wine vinegar
- Prepare the bacon by chopping it and frying it on a high heat
- Prepare the peppers by slicing them and cooking them on a high heat with some soy sauce
- Prepare the mushrooms by slicing them and cooking them on high heat with some garlic, butter and parsley
Get all your ingredients and your food processor, with the blade on, ready to make the crêpes batter.
Prepare the crêpes batter by putting the flour, the eggs and the sunflower oil into your food processor. Then little by little add the milk, mixing it slowly, making sure that you don't have any big lumps in the batter. Towards the end you can go much faster when you are certain you don't really have any lumps. It's much better to let your batter rest for 3-4 hours so any last lumps can dissolve. Your batter will thicken up again while resting so don't hesitate to add some water just before cooking your crêpes. You will have to play it by ear for the consistency: too thick and the crêpes will be thick and will take longer to cook; too thin and the batter will get everywhere when you're cooking it and the final crêpe will be too brittle.
Time to prepare the caramelised onions. Put your frying pan onto a high heat with a splash of olive oil. Peel and slice your onions, and cook them in the frying pan while stirring frequently. Once they start browning add the sugar, the vinegar and 100ml of water. Turn the heat down to medium and cook for 10 more minutes, stirring frequently. Add some water if the onions start sticking to the pan. When cooked put them to one side, in a bowl with some foil on top of it to keep them warm.
Time to prepare the bacon. Put your frying pan onto a high heat with a splash of olive oil. Chop your bacon and fry it, stirring frequently for 5 minutes. When cooked put the bacon to one side in a bowl, with some foil on top of it to keep it warm.
Time to prepare the peppers. Put your frying pan onto a high heat with a splash of olive oil. Empty your peppers of any seeds and slice them about 1/2 cm thick. Put them in the frying pan. When they start browning add the soy sauce and 100ml of water. Turn the heat down to medium and cook for 10 more minutes, stirring frequently. Add some water if the peppers start sticking to the pan. When cooked put them to one side in a bowl, with some foil on top of it, to keep them warm.
Time to prepare the mushrooms. Put your frying pan onto a high heat with a splash of olive oil and the butter. Slice the mushrooms and put them in the frying pan. Crush the garlic cloves and add to the frying pan. Cook for about 5 minutes, stirring frequently. At the end add your chopped parsley and stir one last time. When cooked put this to one side in a bowl, with some foil on top of it to keep it warm.
Grate your cheese into another bowl and don't put it too close to the crêpes cooking machine (if you are using one) or it will melt into one big chunk!
Now everything is ready it's time to cook your savoury crêpes. We have a crêpe machine, so we can be quite sociable when we eat pancakes, and all huddle around the machine, cooking our own crêpes. If you don't have a crêpe machine I recommend cooking the pancakes in a good non-stick frying pan, then if you put the cooked crêpes on a plate and cover with foil they should keep warm.
The first ones never work out properly so don't worry too much. If you are using a crêpe machine pour some sunflower oil into a small bowl. Using kitchen roll wipe quite a lot of oil on the surface area of the crêpe machine to start off with. Then pour some batter onto each crêpe space, spreading it around with the back of the ladle.
When the sides of the crêpe start browning it means it's time to flip it over. Once it's on its second side spread some grated cheese on top of it straight away. The second side always cooks much faster than the first side.
When the crêpe is cooked you can add bacon, mushrooms, peppers, onions... It's up to you!
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!