Ham Hock, Spinach and Cheese Crêpes
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Ham Hock, Spinach and Cheese Crêpes
Prep Time5 Minutes
Servings4
Cook Time15 Minutes
Ingredients
100g fresh spinach leaves
300ml milk
150g plain flour
2 large free-range eggs
2 tbsp melted butter
225g gruyère cheese, grated
260g cooked ham hock meat
Directions
INGREDIENTS
- 100g fresh spinach leaves
- 300ml milk
- 150g plain flour
- 2 large free-range eggs
- 2 tbsp melted butter
- 225g gruyère cheese, grated
- 260g cooked ham hock meat
METHOD
- Put the spinach and milk in a food processor and blitz until smooth. Add the flour and eggs and blitz again to incorporate. Stir one tablespoon of the melted butter through the batter.
- Place the frying pan back over a medium-high heat and wipe with a little of the remaining melted butter. Add a ladleful of the batter and swirl the pan until the batter completely coats the base.
- Place the frying pan back over a medium-high heat and wipe with a little of the remaining melted butter. Add a ladleful of the batter and swirl the pan until the batter completely coats the base.
- Pop the cooked crêpes into an ovenproof dish and keep warm in the oven at 120°C/225°F/Gas Mark 1 while you repeat the process with the remaining batter, ham and cheese. Serve the crêpes straight away.
5 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 100g fresh spinach leaves
- 300ml milk
- 150g plain flour
- 2 large free-range eggs
- 2 tbsp melted butter
- 225g gruyère cheese, grated
- 260g cooked ham hock meat
METHOD
- Put the spinach and milk in a food processor and blitz until smooth. Add the flour and eggs and blitz again to incorporate. Stir one tablespoon of the melted butter through the batter.
- Place the frying pan back over a medium-high heat and wipe with a little of the remaining melted butter. Add a ladleful of the batter and swirl the pan until the batter completely coats the base.
- Place the frying pan back over a medium-high heat and wipe with a little of the remaining melted butter. Add a ladleful of the batter and swirl the pan until the batter completely coats the base.
- Pop the cooked crêpes into an ovenproof dish and keep warm in the oven at 120°C/225°F/Gas Mark 1 while you repeat the process with the remaining batter, ham and cheese. Serve the crêpes straight away.