‘Ham’ & ‘Cheese’ Crêpes
Fill your savoury crêpe with lovely melty ‘cheese’ and ‘ham’ for the ultimate quick comfort meal.
Preparation time
5 min
Cook time
5 min
Total time
10
Meal
- mains
- breakfasts
- lunches
Servings
6
Ingredients
Crêpe batter
- 150g/1 cup plain flour
- 350ml/1½ cups unsweetened plant milk (soya or almond ideally)
- ¼ tsp salt
- 1 tbsp neutral oil (eg rapeseed) plus extra for frying
Filling
- 200g/2½ cups vegan cheese, grated (we used Ilchester Vegan Melting Mature)
- 100g/3½ oz vegan ham slices, torn into pieces (we used Quorn Vegan Smoky Ham)
Optional serving suggestions: vegan mayo, mustard dressing, crème fraîche, fresh chives, fresh salad
Instructions
- In a large bowl, mix the flour and salt together before stirring in the plant milk and oil.
- Heat a little oil in a crêpe pan or wide frying pan on a medium-high heat.
- When the oil is hot, pour a small ladle of batter into the pan, swirling it around so that it thinly coats the pan.
- Fry on one side until lightly golden.
- Flip the pancake then sprinkle over one sixth (approx.) of the cheese evenly across. Scatter a handful of ‘ham’ pieces on top of the ‘cheese’.
- Fry until the cheese has melted but check that the bottom of the pancake isn’t getting too brown – you just want it to be lightly golden and flexible.
- Fold the crêpe in half and then in half again – serve immediately.
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