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.