Sweet or savoury? which are you? I definitely am both, pancakes are just delicious either way! I feel american pancakes should always be sweet, the idea of the humble maple syrup and streaky bacon is just what dreams are made of. But I do love a good savoury crepe, I was totally converted one time I had a savoury crepe in Kildare village, one of the best I ever had. Picture this, creamy oozy blue cheese (yes that's probably why I have had to go off dairy, over did it on the cheese, a little!), pulled ham and sun blushed tomatoes! Oh momma!
I love a good crepe but the addition of the coriander takes this crepe to the next level, and makes it a little different to a sweet/regular crepe batter, you could of course use chives or basil if preferred.
Dukkah is not just any old spice blend, and that's why I just love it. The addition of seeds and nuts just adds to it, it does pack a punch and it's great not only with this recipe but with fish or chicken also. This recipe makes a good bit so if you don't use it all up on your crepes you can always store it in a jar to use another time!
I popped into Ronan's Full and plenty in New Ross and they have the most amazing local produce with organic veg, so I picked up Thorpe's Cavolo nero along with these organic avocado's and the Tinnock eggs of course! Those pickled red onions below though, they're divine!!
Makes 8 crepes
For the pancakes:
2 tbsp oil
150ml almond milk
75g oat flour
For the dukkah:
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp sesame seeds
1 tsp fennel seeds
25g shelled pistachios
1 tsp sea salt flakes
half red onion, finely chopped
Juice of 1 lemon
75g cavolo nero, hard stalks removed
4 soft boiled eggs
Sea salt and freshly ground black pepper
Place the red onion and lemon juice in a small bowl and leave to pickle overnight or for at least and hour.
Combine the almond milk, oat flour, eggs and chopped coriander in a medium bowl using an electric hand mixer. Cover and set aside to rest for at least 45-50mins. Or make the night before and leave in the fridge.
In a small pan toast the corinader seeds, cumin seeds, sesame and fennel, toast over a low to medium heat until slightly aromatic, place in a nutribullet along with the shelled pistachios, pulse until roughly blitzed and then stir through the salt.
Add a little oil to the pan and sauté the cavolo nero for a minute or two or until it has wilted and is tender. Once cooked remove to a plate and fry the rosemary leaves until crispy.
While the cavolo nero is cooking place a large pan over a medium high heat and add a little oil, brush with some kitchen paper or heatproof pastry brush so that it evenly coats the pan. pour in a little batter and swirl around so it evenly coats the base of the pan. cook for 1 minute until bubbles appear and it begins to turn golden on the underside, flip and cook for another 30seconds, remove to a plate and keep warm while you repeat the process.
Serve on warm plates topped with sliced avocado, boiled eggs, sautéed cavolo nero, pickled red onion and some dukkah sprinkle over the crispy rosemary and dig in.
I'd really love to hear how you got on with this recipe, and how you faired out with this savoury sensation. Leave me a comment or tag me in your posts, Happy pancake making!