Vegetarian mains
Buckwheat crepes with roast PSB, curried carrot salad & fried egg
These buckwheat crepes are light with a lovely nutty flavour and very easy to prepare. The surface of the crepes should be textured; if they’re not, it could be that there is not enough oil in the pan or that the batter is too thick. To enjoy this French-inspired dish at its best, cook the crepes until the edges become crispy. We’ve accompanied them with a creamy, sweet and tangy carrot salad, some roasted purple sprouting broccoli and a fried egg, but the possibilities are endless.
Cook's notes
You can prepare the batter the day before and let it rest in the fridge, just add a little more milk the next day in order to get a thin batter, as it will have thickened.
Ingredients
For the crepes:
- 80g buckwheat flour
- 1 egg
- 250ml milk
For the carrot salad:
- 2 tbsp tahini
- 2 tbsp lemon juice
- ½ tsp curry powder
- ½ tsp agave syrup or maple syrup
- 3 carrots, peeled & coarsely grated
- 10g fresh coriander, roughly chopped
- 20g raisins
- 25g pumpkin seeds, toasted in a dry frying pan
For the filling:
- 250g purple sprouting broccoli, or tenderstem
- 4 eggs
- Oil, for frying
Method
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Step 1
To make the batter, sift the flour into a medium mixing bowl and add the milk, egg and a pinch of salt. Whisk everything together, cover and let it sit for between 30 minutes and 3 hours at room temperature.
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Step 2
Preheat oven to 190°C/Gas 5. Put the broccoli in a baking tray and toss with olive oil, salt and pepper. Set aside for later.
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Step 3
To prepare the carrot salad, whisk the tahini, lemon juice, curry powder and agave syrup in a small mixing bowl. Add one tablespoon of warm water at a time and continue to whisk. The mixture may thicken at first but continue adding water and whisking until it becomes smooth and of a pourable consistency. Season with salt and pepper.
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Step 4
In a larger bowl, mix the carrot, coriander, raisins and pumpkin seeds with the dressing. Taste, adjust the seasoning and set aside.
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Step 5
Roast the broccoli for 15-20 minutes, turning halfway through, until tender and slightly charred.
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Step 6
Meanwhile, heat a large non-stick frying pan over a medium heat. Once hot, lightly grease with oil. Pour in some of batter (the amount will depend on the size of your pan) tilting the pan around in a circular motion to spread the batter evenly and as thinly as possible.
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Step 7
Cook for 1-2 minutes or until the edges of the crepe curl slightly and the bottom is golden. Flip and cook the other side.
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Step 8
Repeat with the remaining batter and cover the cooked crepes with a clean tea towel to keep them warm.
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Step 9
To fry the eggs, heat oil in a frying pan over a medium heat. When the oil is hot, crack in the eggs and cook for 2-3 minutes or until the white is completely set. Remove from pan and season them with salt and pepper.
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Step 10
To assemble, place a crepe flat a plate, add some of carrot salad, broccoli and top it up with a fried egg. Alternatively, arrange everything in the middle of the table and let everyone make their own.