- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 250 g new potatoes, sliced
- 100 g green beans, sliced
- 6 rashers rindless streaky bacon, chopped
- 1 small onion, chopped
- soured cream, and chilli powder, to serve
- watercress, to garnish
For the crêpes
- 100 g plain flour
- 1 pinches salt
- 2 eggs
- 300 ml milk
- 1 tbsp vegetable oil, plus extra for frying
- 4 spring onions, finely chopped
- 2 tbsp fresh parsley, chopped
1. To make the crêpes beat together the flour, salt and eggs. Gradually beat in the milk to make a smooth batter, then stir in 1 tablespoon of the oil, the salad onions and parsley
2. Steam the potatoes over a pan of boiling water for 3 minutes; add the beans and continue to cook for a further 7 minutes until both are tender.
3. Heat a little vegetable oil in a 20-23cm non-stick frying pan, then pour in enough batter to coat the base evenly. Cook for about 2 minutes until golden underneath, then turn and cook for 1 minute; keep warm while you repeat three times with the remaining batter.
4. Heat a little oil in a frying pan and cook the bacon and onion for 4-5 minutes until golden; add the potatoes and beans and gently warm through.
5. Fold the crêpes into triangles to make pockets and fill with the bacon mixture. Top each with a spoonful of soured cream and a sprinkling of chilli. Garnish with the watercress and serve.
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