salty crepe goodness

Are you not a fan of crepes unless they're sweet? Then try this salty recipe twist for a quick weekend brunch.

Salty crepes

makes: 5-6 crepes

keeps: covered, refrigerated 3-4 days
ingredients

crepe batter

1 1/3 cups buttermilk

2/3 cup water

4 x 60g eggs

1 1/2 cups (225g) plain flour

2 teaspoons vegetable oil

large pinch salt

topping - per crepe

1 egg, lightly beaten

1-2 teaspoons mixed fresh herbs - sage, parsley, rosemary, chopped

2 tablespoons mozzarella cheese, grated

3 teaspoons goats curd

to do...

Combine all ingredients into a large jug or bowl. Whisk well until smooth. Set aside to rest for 15 minutes.

Heat a non-stick pan over medium heat. Pour 1/3 cup mixture into the pan, swirl the mixture around the pan until firm. Cook for 1 minute and then turn crepe over.

Pour a beaten egg on top of the whole crepe, stirring until egg is almost set. Sprinkle half one side of the crepe with herbs, mozzarella, and dollop with goats curd. Fold one side over on top of the other and cook for a further 1-2 minutes or until filling is melted and warmed through.

Slide crepe onto a plate and eat immediately to be in cheesy heaven!

love amie x