Savoury Crepes with Ballymaloe Relish

Savoury Crepes with Ballymaloe Relish
  • Cooking Time: 15 mins
  • Serves: 1
  • Allergens: Contains wheat/ egg/ dairy.

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Description

This quick breakfast, lunch or snack is surprisingly light and delicious. It is versatile so add an egg perhaps or even a sausage or two.

Ingredients

  • 2 x crepes (shop bought or homemade*)
  • 4 x cooked rashers (or 6 streaky bacon)
  • 50g grated mild cheddar
  • 2 x tablespoons Ballymaloe Original Relish
  • Chopped chives
  • A handful of cherry tomatoes

Dietary Suitability

  • Contains wheat
  • Contains dairy
  • Contains egg

Method

  1. Roast vine cherry tomatoes- pop the tomatoes onto a baking tray. Drizzle lightly in olive oil and toss gently to cover. Sprinkle on some sea salt flakes and place in a preheated oven at 250* conventional for 10 mins.
  2. Take your cooked crepe and place onto a dry frying pan on a medium heat.
  3. Heat for a minute or two then flip over.
  4. Cover this side in Ballymaloe Original Relish.
  5. On one quarter of the crepe, place the cooked rashers/ streaky bacon, then sprinkle over half the cheese and some chopped chives.
  6. Now using a fish slice, flip up the base to half the pancake, and then flip over to create a quarter cone/ triangle effect.
  7. Remove to a warmed serving plate while you prepare the second filled pancake.
  8. Then pop on a delicious vine of warm oven roast tomatoes to finish.

  • Cooking Time: 15 mins
  • Serves: 1
  • Skill: easy
  • Allergens: Contains wheat/ egg/ dairy.

Rate This

0 / 5 5
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