Nutty-Wheat Coriander Crepes Recipe
Compiled by Raphaella Frame-Tolmie Food production Claudia Giannoccaro Styling Leana Schoeman Photographs Graeme Wyllie Ingredients: • 2 large eggs • 1 cup milk • ½ cup nutty wheat flour • ½ cup cake flour • 2 spring onions, thinly sliced • 1T fresh coriander, chopped • 1T parsley, chopped • 2T melted butter • A pinch of salt • A small knob of butter, for frying • Olive oil • ½ cup mushrooms, chopped • ½ red onion, finely chopped • 2 garlic cloves, chopped • 4 slices prosciutto • 1T fresh coriander, chopped • ⅓ cup Parmesan • Salt and pepper • 4 large eggs • 20ml cream Directions: To make the crepe batter, lightly beat the two eggs and milk together, and place in a food processor with the nutty wheat and cake flours, spring onions, coriander, parsley, melted butter and salt. Pulse until well combined and pour the batter into a bowl. Cover and place in the fridge for at least one hour before use. Melt the butter in a frying pan. Pour the batter in a thin layer into the pan, articulating the pan so that the base is covered (a crepe pan works well). Cook until golden brown on one side, then flip to cook on the other side. Preheat the oven to 160ºC. Grease four ramekins with a little oil and place a crepe in each mould, pleating the sides to fit. Heat a little olive oil in a clean frying pan and fry the mushrooms, red onion and garlic. Remove from the heat and set aside to cool. Add the prosciutto, chopped coriander and Parmesan, mix through and season to taste with salt and pepper. Spoon the mushroom mixture into each of the crepe-lined ramekins, crack a whole egg on top and add a teaspoon of cream. Bake for about 15 minutes, or until the eggs are cooked as desired. Remove from the oven, allow to cool slightly, unmould and serve. Serves 4 This recipe was originally featured in the June 2012 issue of House and Leisure.