Deliciously creamy crêpes filled with blue cheese and greens from David Bann's eponymous restaurant for Taste of Edinburgh
1. To make the crêpes, place all the ingredients, but just half the flour, in a mixing bowl and blend well before adding the rest of the flour and beating until smooth. Allow to stand for at least 15 minutes.
2. To cook the crepes, place a crêpe pan, or heavy bottomed frying pan, over a medium heat and lightly grease with butter or olive oil. Don’t allow the pan to get so hot it smokes. Lift the pan and pour in a little of the crêpe mixture, tilting and swirling until it just covers the base - don’t pour too much, thin crêpes are best.
3. Place the pan back on the heat and leave for a few minutes until the edges start to curl, then turn over and cook the other side for a few minutes. Place on a cooling rack. Repeat the same method with the rest of the batter until you have made 4 crêpes. Preheat the oven to 180°C/Gas 4.
4. To make the filling, trim and lightly steam or blanch the broccoli and refresh in cold water. Lightly toast the pine kernels and place in a blender with the basil, half the broccoli, garlic, cream, lemon juice and seasoning to taste. Take care with salt at this stage in case the cheese is salty. Blend to a course paste.
5. Roughly chop the remaining broccoli and finely slice the fennel; add to the cream mixture. Trim the asparagus into 8-10cm lengths, place on a baking tray, dot with butter and lightly grill, or cook in a griddle pan until tender. Heat the broccoli mixture in a pan, stirring until hot.
6. Divide the mixture between the crêpes, spooning over half of each pancake. Sprinkle with some blue cheese and top each crepe with 3 asparagus spears. Fold over to cover the filling, then fold the whole again to form to quarter.
7. Place the filled and folded crêpe on a baking tray and bake in the oven for about 5 minutes to melt the cheese and curl the edges of the crepes. Arrange the fennel and lightly dressed watercress on four plates and carefully slide the crêpes beside it to serve.
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Recipe © courtesy of David Bann at David Bann’s
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