Summerthyme Crépes

When I was a child, most of the time I just wanted to have sweet pancakes with cocoa, cinnamon & sugar, hazelnut spread, or jam. I mean, crepes. My mum didn’t make American style pancakes at home, so I actually tried those ones in England for the first time. But as my first job in the UK was in a creperie, I got to know many different varieties of the savoury ones too. From that experience I knew that rocket, sun dried tomatoes, and caramelised red onions go extremely well together, and I decided to try it with one of my own peanut butter, Summerthyme flavoured with Italian-style seasoning. 

As you guessed it is amazing. This is why I needed to share with you all to try and enjoy as much as I did. 😊

Makes 4 pancakes.

Ingredients for the batter:

100 g flour (buckwheat or all purpose)

1 egg

Pinch of salt

230 ml milk

30 ml oil 

Ingredients for the filling:

4 tablespoons Summerthyme peanut butter

60 g rocket 

Sun dried tomatoes – as needed but about 4 pieces for each pancake. 

2 smaller red onions

1 tbsp olive oil

Method:

Take a large bowl and add the flour with a pinch of salt and the milk. Combine with a hand mixer carefully. Add the oil and the egg and mix again with the hand mixer until smooth. Don’t leave any flour lumps in your pancake batter. Let it rest for 10 minutes.

Meanwhile, prepare the caramelised onions. 

Peel and chop the red onions into thin slices. Heat a tablespoon of olive oil in a pan, over medium heat. Add the onion to the pan and cook for 5-7 minutes stirring frequently. When softened, add a pinch of sea salt and cook a couple more minutes.

Take another pan, wipe it with oil, wait until hot and pour some pancake batter into the pan. 

Cook one side for 30-40 second, flip to the other side and start filling the pancake in the pan with a tablespoon of Summerthyme peanut butter, 4 slices of sundried tomatoes, a tablespoon of caramelised red onions and a bit of rocket. Fold up in a triangle shape and plate up. 

Don’t fill your pancakes in the pan if your hands are sensitive to heat. You can just simply wait until the other side of your pancake is cooked through, take it out of the pan and fill it on a cold plate. 

Repeat the same with the rest of the batter.