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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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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