Cheese and onion crepes

Name: Cheese and onion crepes
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Ingredients: 1 large egg; 150ml whole milk; 60g plain flour; 1 tsp vegetable oil for frying; 160g mature cheddar, coarsely grated; ½ red onion, finely sliced; 1 tbsp chopped herbs, such as parsley, chives or dill

Portion size: Serves 4
Prep time 20 min, plus 20 min resting
Difficulty: easy

Pollyanna Coupland

Food producer, delicious.

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Thin, crispy crepes filled with cheddar, red onion and herbs makes a great midweek meal for Pancake Day (or any other night you need a quick, filling and comforting dinner). Food producer Pollyanna came up with this dish, inspired by the time she spent working on a crepe stall in the centre of York during her teenage years.

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Before you start

Be a better cook Hob temperatures vary from gas to electric to induction, so adjust accordingly. You want a very high heat to cook the crepes, then a lower heat to melt the cheese without burning the outside.

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Ingredients

1 large egg
150ml whole milk
60g plain flour
1 tsp vegetable oil for frying
160g mature cheddar, coarsely grated
½ red onion, finely sliced
1 tbsp chopped herbs, such as parsley, chives or dill

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Method

Put the egg, milk and flour in a jug with a pinch of salt, then whizz with a stick blender until smooth. Leave to rest in the fridge for 20 minutes.
Once the batter has rested, get 2 large frying pans and put one over a high heat and the other over a medium-high heat (if they are different sizes, put the smaller one over the lower heat). Add the oil to the pan over the highest heat and swirl it around to ensure the pan is covered, then pour in about a quarter of the batter and swirl around to create a thin crepe. Cook for a minute or until slightly crisp around the edges with a light browning underneath, then flip using a palette knife and cook for another minute.
Using the palette knife, fold the crepe in half and transfer to the second pan. Sprinkle over the cheese (around 40g per crepe), red onion and herbs, then season with salt and pepper and leave to melt a little. Fold one third into the centre, followed by the other side, so you’re left with a triangle or wedge shape. Use tongs to flip over and cook until the cheese has completely melted, flipping over a few times so it doesn’t burn or crisp up too much.
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Keep cooking the pancakes, moving them from the hottest pan to the slightly less hot pan as though on a conveyor belt. The second pan should be able to fit a few in once folded up. Serve hot while the cheese is nice and gooey.