COOKBOOK: Potatoes & Vegetables - Super Cookery

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My sister was arriving early in the morning and I wanted to prepare a special breakfast but of course that is governed by what was selected for the week. Fortunately for me, this crepe recipe was on the list!

As I have mentioned before, preparing vegetables can be time consuming. When a recipe has more than a couple of veggies you will need some extra time for preparation. Cooking is not time consuming, prepping veggies is.

As this recipe suggests, it has a number of veggies which require prepping. Making the crepes can also be a time consuming task. I suggest that you bring in a kitchen helper to assist and your time will then be cut by half.

RECIPE: I have made many crepes in my lifetime and I can say that this recipe got the measurements spot on. Although the recipe seems to be more in line with a dinner, it was a total hit for breakfast with the family.

You can serve it with hash browns for breakfast or with a green salad if made for dinner.

Delicious but not quick and easy




100g of plain flour

pinch of salt

1 egg, beaten

butter for frying


2 tablespoons butter

1 leek, chopped

1/2 teaspoon chilli powder

1/2 teaspoon ground cumin

50g snow peas (or beans)

100g mushrooms

1 red pepper, sliced

25g cashew nuts, chopped


25g butter

25g plain flour

150ml vegetable stock

100ml milk

1 tablespoon dijon mustard

75g cheddar grated cheese

2 tablespoons chopped parsley

For the pancakes, sieve the flour and salt into a bowl. Beat in the egg and milk to make a batter. For the filling, heat the oil in a pan and sauce the leek for 2-3 minutes. Add the rest of the ingredients and cook for 5 minutes, stirring. To make the sauce, melt the margarine in a pan and add the flour. Cook for 1 minute and remove from the heat.

Stir in the stock and milk and return to the heat. Bring to the boil, stirring until thick. Add the mustard, half of the cheese and the parsley, cook for 1 minute.

Heat 1 tablespoon butter in the frying pan. Pour the oil from the pan and add an eighth (large scoop) of batter, to cover the base of the pan. Cook for two minutes, turn the pancake and cook the other side for 1 minute. Repeat with the remaining batter. Spoon a little of the filling along the centre of each pancake and roll up.

Place in a heatproof dish and pour the sauce on top. Top with cheese and heat under a hot grill for 5mins or until cheese melts and turns golden.

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