Crepes with blue cheese and bacon

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

3 bacon slices, chopped

olive oil

½ cup Gorgonzola or other blue cheese

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Stir the egg mixture, adding a little of both the flour and the milk as you go. When it’s all incorporated, beat with an electric mixer to remove any lumps. Transfer to the refrigerator for 30 minutes.

2 Place the bacon and a drizzle of olive oil in a hot frying pan and cook over medium-high heat for 5 minutes or until golden. Drain on paper towels.

3 Heat a crêpe pan or small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a heatproof cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula or blunt knife and cook for 1 minute

or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the bacon onto one half of a crêpe and top with half the cheese. Fold the crêpe over and cook for a minute or so, turning once, until the cheese begins to melt, then slide the crêpe onto a plate. Fill and cook a second crêpe in the same manner. Serve immediately.

Crepes with blue cheese and bacon