Pancake Day has been and gone, and now it’s time for the most romantic time of the year, Valentine’s Day. Lovely Lincolnshire foodies, Crêpe Lucette, has a signature recipe for celebrating the two in one delicious dish… the Gentleman’s Brunch.
You’ll often see Crêpe Lucette at events all over the country, including the Lincolnshire Show, creating traditional and inventive recipes from their glamorous, vintage-inspired stall . The brand was established by Lucie Mountain, who trained in Brittany (the crêpe capital of the world!) and brought her newly acquired skills back to Lincolnshire. She takes great care in using local produce, including free range eggs and 100% organic British wheat from Lincolnshire-based producers.
The Gentleman’s Brunch is Crêpe Lucette’s unique twist on the English Breakfast, fit for any gentleman or lady (of course!) This recipe, and another for super-sweet banoffee crêpe, appears in the ‘Street Food Cook Book’ by Meze Publishing.
INGREDIENTS (Serves 6)
For the crêpes:
- 2 large free-range eggs
- 200g plain flour
- 500ml semi-skimmed milk
- Butter, for frying
For the filling:
- 6 rashers smoked back bacon
- 50g salted butter
- 250g chestnut mushrooms, finely chopped
- 6 large free-range eggs
- 500g mature cheddar cheese, grated (we recommend Lincolnshire Poacher)
- 3 vine tomatoes, finely chopped
- Sea Salt and Cracked black pepper
- Pour the eggs, milk and flour into a mixing bowl or blender and put on low power for about 20 seconds or until the batter is smooth and lump-free. (Tip: The batter settles better when you blend it on a lower setting as it creates less air, making a much tastier batter. To ensure you have the perfect batter, push the side of the mixing bowl and count until the batter settles. For the perfect batter consistency, the batter should stop wobbling around 6-7 seconds.) Place the batter in the fridge for 30 minutes to settle and avoids breakage when cooking.
- Whilst the batter rests in the fridge, start preparing the filling. Cook the bacon under the grill on a medium heat for around 10 minutes, depending on how crispy you like your bacon cooked. Once the bacon is cooked, place it on kitchen roll to soak up any remaining fat, then chop it up into small pieces.
- Preheat a pan over a medium heat on the hob and add the butter. Once the butter has melted, add the chopped mushrooms and cook for 2-3 minutes, stirring occasionally. Add salt and pepper.
- Prepare the crêpes by heating a frying pan over a medium-high heat until hot. Coat the pan lightly with butter, then loosely wipe off with kitchen roll. Pour a ladleful of batter into the pan, tilting and rotating the pan until the batter has covered the surface.
- Loosen the sides with a spatula and, once the underside has browned, flip the crêpe over and crack an egg in the middle of the crêpe. Spread the white of the egg over the crêpe so that it cooks quicker, leaving the yolk untouched in the middle.
- Sprinkle a handful of cheese around the egg, like you would a pizza. Place a teaspoonful of finely chopped tomatoes in three small piles around the egg. Repeat this with the mushrooms and again with the finally chopped bacon.
- Fold each of the four corners of the crêpe inwards to make an envelope, leaving the egg yolk on display in the middle of the crêpe.
The Street Food Cook Books retails at just £10.00 and is available at select local gift shops, book shops including Waterstones and online at Amazon.
*Recipe and images supplied by Meze Publishing.