We’ve been trying out a number of savoury crepe recipes recently, trying to perfect the batter and of course master that filling ratio.
With December being the time for ALL the festive food, I decided to put a seasonal spin on our breakfast.
Savoury crepes are best cheesy right? So Brie was a must. And what’s brie without Cranberry in December – the ultimate combo.
All piled inside a spiced crepe, served with more cranberry sauce and sprinkled with icing sugar to give it that Christmas ‘snowy’ look, they sure went down a treat on Alex’s day off – a delicious mix of fruit, cheese and spices.
They’d be great for any guests who stay over this Christmas, or even breakfast on Boxing Day! Recipe below – enjoy!
What’s your favourite festive breakfast this time of year?
Recipe|| Brie & Cranberry Crepes
A festive spin on filled crepes for the ultimate Christmassy Brunch!
- 60 g plain four
- 1/2 tsp All spice
- 1 egg
- 140 ml milk
- 110 g somerset brie
- 125 ml cranberry sauce
- vegetable oil for frying
- icing sugar to dust
Sieve the flour and all spice into a bowl. Add the egg and start whisking. Slowly add the milk a bit at a time, and continue to whisk until smooth. Leave the pancake batter to stand for 20 minutes.
Whilst the batter is standing, slice the brie, and cut into smaller pieces. Leave to the side.
Heat a large frying pan. Brush the base with vegetable oil. Once really hot, pour a third of the batter into the pan, tilting the pan to cover the base. Cook for a couple of minutes until the bottom of the pancake is brown. Flip over.
Whilst the other side is cooking, spread half of the cooked side with cranberry sauce and top with brie. Fold in half so the fillings are inside, and fold in half again so the crepe looks like a quarter.
Push down on the crepe to crisp up and melt the cheese further. Flip the pancake over and cook briefly on the other side. Serve with a small dollop of cranberry sauce and sprinkled in icing sugar. Enjoy!