Pancakes don’t always have to be sweet. Here is a recipe for savoury crepes with two different types of fillings. We have used wholemeal flour which is higher in fibre than plain flour. We have also included vegetables and fresh herbs.
Ingredients for crepes
½-1 cup of wholemeal flour
120ml semi skimmed milk or dairy free milk
Pinch of salt
Oil for pan
1 tin of salmon drained
Handful of dill
Handful of watercress
½ lemon juiced
2-3 tbs low fat soured cream
4 cups of sliced chestnut mushrooms
1 onion thinly sliced
1 garlic clove chopped
2-3 tbs of low fat crème fraiche
1 tbs of rapeseed oil
Method for the crepes
In a large bowl add the flour and salt and make a well in the middle, whisk in the milk and eggs until mixture is combined. Heat a large frying pan with little oil and pour a little bit of the pancake mixture until base is covered-thin crepe. Cook until golden on both sides.
Method for the salmon filling
In a bowl fork the tinned salmon with dill, soured cream, lemon, watercress and season with salt and pepper and mix until combined.
Method for the mushroom filling
In a heated pan, fry the onions and garlic in rapeseed oil and cook until softened. Add the mushrooms and sauté. Finally add the crème fraiche, season with salt and pepper and mix until combined.
Serve either filling with crepes and garnish with watercress/dill/chilli flakes
Gopika Papiah (nutritionist)
Farhanda Shah (dietitian)