Grilled asparagus and pepper crêpes
with melted goat cheese and crispy bacon.
Don’t really feel like cooking but still up for something made from scratch? Try these delicious savoury crêpes. Not really healthy but probably better than that microwave food you were eyeing at your supermarket of choice. And it’s really simple to make.
250 g bacon
1 free range egg
250 g green asparagus
40 g butter
100 g goat cheese
300 ml semi-skinned milk
150 g flour
Preparation time: 5 mins
Cooking Time: 15 mins
Preheat the oven to 180°C. Put the bacon in a roasting pan and place in the oven for 5 minutes.
Wash the veggies. Cut the ends of the asparagus. Slice the peppers.
Pour the flour into a bowl and slowly whisk in the egg and milk. Instead of conventional flour, you can also use buckwheat or chickpea flower.
Add the pepper slices to the pan in the oven.
Start preparing the crepes. Heat some of the butter in a pan and add enough batter to cover the base of the pan. Cook the crêpes until golden brown and then turn over. Add the goat cheese and fold the crepes. Repeat the process until the batter is done. Add more butter if needed. The batter should be enough for 4 crêpes.
Add the asparagus to the baking pan. Make sure it is covered in the fat from the bacon. Turn around the bacon and peppers to let them cook on both sides.
The asparagus should be done after 5-8 minutes. The bacon should be really crispy and the peppers soft. Distribute the fillings evenly in the crêpes. Et voila… ready to serve!