In case you missed it, Tuesday was Shrove Tuesday which, in my world, means pancakes! I touched on the history behind the British celebration of Shrove Tuesday last year, so I’ll skip straight to the pancakes this year!
Although I really loved the Pancetta & Mushroom Pancake Gratin I cooked for dinner last year, I wanted to experiment with something different. Taking inspiration from this recipe, I decided to add a little flavor to the crepes themselves by adding spring onions and parmesan, and then I concocted my own filling because I really don’t like white sauce or cream cheese in savory dishes.
I realized that last year I didn’t actually share my batter recipe so here it is. This amount served 2 of us for both the main and dessert. I cooked the dessert crepes first and then mixed the scallions and parmesan into what was left of the batter. If you just want to cook the main course, I’d suggest halving the amount for the first 3 ingredients.
- 2 eggs
- 4 oz flour
- 300 ml milk
- 2 scallions (spring onions)
- 4 tbsp grated parmesan
Nothing complicated, just mix it all together. If you get any lumps, leave it to stand in the fridge for a while and they should disappear. Cook the pancakes and keep them hot, loosely covered in foil on a hot plate.
Now, onto the filling:
- 1-2 chicken breasts
- 2 tbsp butter
- 1 packet spinach
- 2 handfuls mushrooms
- 1/4 cup parmesan
Chop the chicken into strips and fry, fairly hot, in about half the butter until browning. If you can get rid of as much water from the chicken as possible, that’ll really help it to cook quickly and crisp up on the outside. If it spends too long boiling in its own juice it’ll turn rubbery. Slice the mushrooms and add them to the chicken along with the rest of the butter. Fry until the mushroom start to soften and then add the spinach and the parmesan. Stir everything up together and continue cooking until the spinach starts to wilt. Fold the filling into the crepes and serve straight away.
Tomorrow I’ll post the recipe for dessert!