Recipe: spring onion crêpes (quick & easy)
London-born Ajda Mehmet knows how to turn a simple salad into a great salad, for example by adding something crunchy like garlic croutons, or something soft for an exciting contrast. In her new book Salad Days, she shares her favorite salads, as well as fantastic side dishes, such as these spring onion crêpes, which easily steal the show at the table.
“I love quick and easy, especially when that speed doesn’t come at the expense of flavor. These crêpes are a good example. They’re true crowd-pleasers—even children enjoy eating them, despite the fact that they contain ‘green bits’. If you’re still looking for extra reasons to make them: they’re very easy to prepare, go with everything and, above all, are incredibly delicious.”
How to make the spring onion crêpes
- Mix the flour with the salt in a large mixing bowl. Crack the eggs over the bowl and add half of the milk.
- Whisk until you have a batter. Once a batter forms, gradually add the rest of the milk while stirring. This creates as few lumps as possible. Keep whisking until the batter is as smooth as possible. Add the spring onion and leave to stand for at least 15 minutes.
- Heat a pan over medium heat and add a knob of butter. Swirl the pan so the butter melts. Ladle some of the batter into the center of the pan and swirl the pan so that you distribute the batter evenly. Cook for 1 to 2 minutes until the crêpe starts to puff slightly at the edges, flip and cook on the other side.
- Slide the crêpe onto a plate and repeat with the remaining batter. Serve the crêpes folded into quarters and drizzled with lemon juice.
Title: Salad days
Author: Ajda Mehmet
Price: €20,95
Publisher: Good Cook
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