Blue Cheese, Ham and Fig Conserve Crêpes – Delicious savoury crêpes that would make a fabulous family supper dish for any midweek meal or for Shrove Tuesday (Pancake Day)

Savoury Crêpes for Pancake Day

The climb to the top of the crowded hilltop street was hot, the sun beat down relentlessly and all I could think of was an ice-cold drink. Then just on my right I saw a narrow alleyway that lead out onto a balcony, there were a few free tables there still, so I darted in and sat down. The little bistro restaurant where I was sitting, I discovered, was a traditional crêperie, and the place was Mont Saint Michel in Northern France. I ordered a glass of local apple juice and a savoury crêpe (called a galette) and relaxed whilst I watched the world go by. This was over ten years ago now, but if I close my eyes, I can still taste the sweetness of that apple juice as well as the salty ham and cheese that was the filling in the large crêpe that was set down before me. And with that taste memory comes the inspiration for today’s recipe for Blue Cheese, Ham and Fig Conserve Crêpes.

This is the third recipe I have created as part of my ongoing collaboration with Bonne Maman for their Colour Your Crêpe activity. Last week saw me sharing a sweet and bitter recipe for SWEET CLEMENTINE & BITTER ORANGE CRÊPES and the week before I posted a delicious recipe using one of their conserves for a BAKED RHUBARB & STRAWBERRY CLAFOUTIS PANCAKE. So, with two sweet pancake offerings already shared, I thought it might be nice to offer up a savoury recipe today, using Bonne Maman’s Fig Conserve. Today’s recipe for Blue Cheese, Ham and Fig Conserve Crêpes takes inspiration from that delicious savoury crêpe I enjoyed many years ago in Mont Saint Michel, but has a creamy blue cheese filling in place of Camembert, as well as some air-dried Bayonne ham, crunchy walnuts and Bonne Maman fig conserve. The sweetness of the fig conserve goes beautifully with the saltiness of the cheese and ham and it’s a marriage made in heaven.

The recipe for Blue Cheese, Ham and Fig Conserve Crêpes is shared below in a printable recipe card format, as well as my recipe for Basic Pancake Batter. I served these crêpes Breton (or Norman) style, as in folding them over like an envelope to show the filling in the middle. This is how I remember savoury crêpes being served in France, and they look very appetising served this way too. I have suggested using Saint Agur blue cheese, as I find it a little milder than Roquefort which is quite salty too, that way the cheese doesn’t fight too much with the subtle sweetness of the fig conserve. However, please use any blue cheese of your choice, as well as any type of air-dried ham, although I love the nutty, saltiness of French Bayonne ham.

I hope I have inspired you to try out this savoury recipe, maybe for Shrove Tuesday (Pancake Day), as a midweek family meal or weekend brunch dish. Do let me know if you make it and if you enjoyed it! Karen 

*Disclaimer: Paid collaborative post with Bonne Maman – I have free editorial and all views are my own*

Blue Cheese, Ham and Fig Conserve Crêpes

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Serves	4
Prep time	30 minutes
Cook time	30 minutes
Total time	1 hour
Allergy	Egg, Milk, Wheat
Meal type	Breakfast, Lunch, Main Dish, Side Dish, Snack, Starter
Misc	Serve Hot
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day
Region	French
By author	Karen Burns-Booth

Blue Cheese, Ham and Fig Conserve Crêpes - Delicious savoury crêpes that would make a fabulous family supper dish for any midweek meal or for Shrove Tuesday.

Ingredients

• 1 x batch of pancake/crêpe mix (Enough mixture to make 8 pancakes/crêpes)
• 4 tablespoons Bonne Maman Fug Conserve
• 8 slices Bayonne ham, cut into small pieces
• 150g Saint Agur blue cheese, crumbled (or blue cheese of your choice)
• 100g shelled walnut halves, roughly chopped
• Mustard and cress (or any other green salad leaves such as rocket or watercress)

Note

Delicious savoury crêpes that would make a fabulous family supper dish for any midweek meal or for Shrove Tuesday (pancake day)

Directions

Step 1	Make the pancakes/crêpes according to the recipe and keep warm until you want to serve them.
Step 2	Serve 2 pancakes/crêpes per person - divide and spread the fig conserve over them first.
Step 3	Then add the crumbled Saint Agur blue cheese and the Bayonne ham. Scatter over the chopped walnuts.
Step 4	Fold over the four outside edges to make an envelope that exposes the filling in the middle of each pancake/crêpe.
Step 5	Scatter the mustard and cress over the top, and serve immediately.
Step 6	If the pancakes/crêpes are very large, then just serve one large one per person, the filling quantities will remain the same.

Basic Pancake Batter

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Serves	6 to 8 pancakes
Prep time	1 hour
Cook time	20 minutes
Total time	1 hour, 20 minutes
Region	British
By author	Karen S Burns-Booth

Basic pancake batter recipe

Ingredients

• 125g plain flour
• pinch of salt
• 1 medium egg
• 300ml milk
• 25g melted butter

Directions

Step 1	Mix flour and salt in a basin, make a hollow in the centre and drop in the egg. Stir with a wooden spoon and add the milk gradually, until all the flour is worked in.
Step 2	Beat well and add remaining milk and the melted butter.
Step 3	The consistency should be like single cream.
Step 4	Cooking: For each pancake, heat a small amount of butter in a frying pan. When it begins to smoke, stir the batter and pour approximately 3 tablespoons into the frying pan. When golden brown underneath, turn and cook other side.
Step 5	Serving: Turn out on greaseproof paper, sprinkle with sugar and roll up or fold into quarters. Place on a hot dish and serve immediately with honey, jam, syrup, lemon or orange juice.
Step 6	Pancakes keep well in the refrigerator and can be frozen.