a collaborative post with Bonne Maman
Weekend brunches are the best, aren’t they? A chance to linger over a good meal, chat with family about plans for the day, perhaps still be in our pyjamas – I love them. And what is better for brunch than pancakes or crepes as the French call them.
I’ve recently discovered the delicious Bonne Maman fig conserve, which when pared with goats cheese is a wondrous delight. Move over lemon and sugar – I’ve a new favourite! So if you fancy eating this for tomorrows brunch, then read on for the recipe.
Crepe Traditional with Bonne Maman Fig Conserve, goats cheese & parma ham
- 8 French crepes (recipe below)
- 225g soft goats cheese
- 6 tbsp Bonne Maman Fig Conserve
- 8 thin slices of Parma Ham (or similar ham)
- handful of green olives in brine (or you can use pickled onions or cornichons)
- handful of rocket leaves
- Spread the crepe with the soft goats cheese. Spoon on the fig conserve and spread evenly.
- Top with the ham, the green olives and rocket leaves
- Roll of fold the crepes and enjoy cold or warmed through in a hot oven until the cheese has melted slightly.
Simply whisk together 160g buckwheat flour (or use all plain flour) 65g plain flour, 2 eggs, 600ml milk (I use oat milk and it works fine) and a large pinch of salt. Cover and leave overnight before making your crepes in a frying pan with plenty of butter.
Why not try serving the crepes warm with a fried egg on top. YUM!
You can see I’m drinking a glass of red wine here, well they are French crepes, you of course, could have this for breakfast, just swap out the wine for OJ or bucks fizz!
This is the first of my recipes for Bonne Maman, I’ll be back in a few weeks with a couple of sweet recipes especially for Pancake Day. Jammy goodness!
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