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Ainsley Harriott from Ainsley's Meals in Minutes
Bacon, green beans and new potatoes coated in soured cream make a fab filling in this savoury crêpe recipe

 

Spiked spring onion supper crêpes

Spiked Spring Onion Supper Crêpes

Method

 
1. To make the crêpes beat together the flour, salt and eggs. Gradually beat in the milk to make a smooth batter, then stir in 1 tablespoon of the oil, the salad onions and parsley

2. Steam the potatoes over a pan of boiling water for 3 minutes; add the beans and continue to cook for a further 7 minutes until both are tender.

3. Heat a little vegetable oil in a 20-23cm non-stick frying pan, then pour in enough batter to coat the base evenly. Cook for about 2 minutes until golden underneath, then turn and cook for 1 minute; keep warm while you repeat three times with the remaining batter.

4. Heat a little oil in a frying pan and cook the bacon and onion for 4-5 minutes until golden; add the potatoes and beans and gently warm through.

5. Fold the crêpes into triangles to make pockets and fill with the bacon mixture. Top each with a spoonful of soured cream and a sprinkling of chilli. Garnish with the watercress and serve.

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easy
 
Serves: 4
quickcook
Prep: 10 min
Cook: 15 min
 
 

Ingredients

250g new potatoes, sliced
100g green beans, sliced
6 rashers rindless streaky bacon, chopped
1 small onion, chopped
Soured cream, and chilli powder, to serve
Watercress, to garnish

For the crêpes

100g plain flour
1 pinch Salt
2 Eggs
300ml Milk
1 tbsp vegetable oil, plus extra for frying
4 Spring onions, finely chopped
2 tbsp fresh Parsley, chopped

 

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