For the crepes:
- 2 eggs
- 200ml milk
- 120g flour
For the basil oil:
- 120ml extra virgin olive oil
- Large handful fresh basil
- Juice ½ lemon
- 1 fat clove garlic, peeled
For the pork filling:
- 3 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, crushed
- 250g Helen Browning’s minced pork – click to buy here
- 50ml white wine
- 400g tin chopped tomatoes
- 250g cherry tomatoes, halved
- 1 tsp caster sugar
- 100g button mushrooms, finely sliced
- Large handful freshly torn basil
50g melted butter for finishing the crepes
To make the crepes, put the eggs milk and flour into a food processor (or use a hand blender….or even a balloon whisk and good old-fashioned elbow grease!) and whiz until the mixture is smooth. Season with a little salt, pour the mixture into a jug, and leave it to stand for 30 minutes.
In the meantime, give the processor or blender a wash and whiz all the ingredients for the basil oil together until they are evenly blended and have a dressing-like consistency.
To make the pork filling, pour the oil into a large frying pan and add the onion and garlic. Cook over a low heat until softened but not coloured. Add the pork mince. Turn up the heat and fry for about 5 minutes, until the mince has browned. Add the wine, and cook for a further 3-4 minutes. Stir in the tinned tomatoes, the cherry tomatoes and the sugar. Add the mushrooms and season to taste with salt and freshly ground black pepper. Lower the heat again and leave the mixture to bubble for about 25-30 minutes, until the mixture is nice and sticky and reduced. Add the basil, stir and set aside to cool a little whilst you fry the crepes.
Preheat the oven to 200C/gas 6.
Lightly butter a non-stick frying pan and set over a medium to high heat. Give the batter a stir. Pour a small amount of batter into the pan, tilting the pan to spread the mixture evenly across the entire base. Add a little more batter if you have any holes. Cook for 1-2 minutes, until the pancake is golden on the underside and bubbles have started to appear on the surface. Using a palette knife, gently loosen the pancake around the edges and flip it over. Cook for another minute, until golden brown.
Lightly brush an ovenproof dish with a little more of the melted butter. Lay a crepe out flat on a clean work surface and spoon some of the pork filling into the centre. Fold into a flat square shaped parcel and place in the buttered dish. Repeat with the remaining crepes and filling, until everything is used up.
Trickle any remaining butter over the top of the crepes and bale for about 20 minutes, until crisp and golden.
Serve the crespelle with a little basil oil drizzled over the top, alongside a nice fresh salad. Wilted spinach goes really well too!
© Copyright Liz Franklin 2014