A good few months ago, I started to dabble with making savoury crepes which had a real flavour irrespective of any additional toppings or fillings, which is often the case. I mean, there cannot be too many folk who crave plain pancakes…. or are there? I certainly missed the boat insofar as getting this recipe published for Shrove Tuesday – that was the original intention. Secondly, I wanted to end up with a crepes which was not so heavy or stodgy (as I often find to be the case) which would make for a perfect weekend brunch, and still leave us with the desire to get off the chair and do something active and productive. Even on our limited time off!
As ever, time and availability have not been on my side. Since my last recipe, I wish I could account for the last few months, other then just hectic with work, a couple of onerous DIY projects, a much deserved holiday in the fantastic Pirin National Park in Bulgaria, and the simple realisation that I needed time away from a computer screen (as the day job demands plenty of use). Cooking is, and will remain my absolute passion in life – getting ideas onto paper (or screen) is becoming my barrier. Roll on retirement when I will be crying out for things to fill my time ;o)
When experimenting with recipes, I always start with a baseline which, once tested a couple of times gives me the confidence that the texture (at the very least) will be the desired result. Crepes is a prime example and getting the ratio of dry to wet ingredients (to put it simply) will result in either success, or at one end of the spectrum, gloop, the other something closer to a limp biscuit. When researching ( as I always do) I was a little disappointed to struggle to find a really flavoursome combination of ingredients which for just the crepe itself has really good taste on its own merit. Thus, the journey began. We must have made ten iterations of this, each time throwing in a new ingredient to get where we wanted to be.
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