Gourmet savory crepes with ricotta, cheddar and runny egg

Servings: 4 pancakes

Preparation: 20 minutes

Cooking: 10 minutes

Ingredients

Savory pancake batter

• 250 ml (1 cup) flour
• 2 eggs
• 375 ml (1 ½ cups) milk
• 30 ml (2 tbsp) melted butter
• 1 pinch of salt

The filling

• 250 ml (1 cup) ricotta
• 1 clove garlic, finely chopped
• 15 ml (1 tbsp) fresh chives, chopped
• 15 ml (1 tbsp) fresh basil, chopped
• 10 ml (2 tsp) maple syrup
• 30 ml (2 tbsp) diced red pepper
• 180 ml (3/4 cup) sharp cheddar cheese, grated
• 4 eggs
• 250 ml (1 cup) arugula
• 15 ml (1 tbsp) olive oil
• Salt and pepper to taste

Preparation

Pancake batter

1. In a bowl, using a whisk, mix the eggs, flour, milk and melted butter until you obtain a smooth paste.
2. Let stand for 10 minutes.

The filling

1. In a bowl, mix the ricotta, garlic, chives, basil, maple syrup and pepper.
2. Pour into a piping bag.

Cooking the pancakes and assembling them

1. In a lightly oiled and hot non-stick pan, cook a crepe on one side only.
2. In the center of this pancake, spread the prepared mixture in a circle.
3. Spread the grated cheddar over the entire surface and fold the sides to form a square, leaving an opening in the center.
4. Cook for another 2 minutes over low heat to melt the cheese and obtain a crispy texture.
5. Repeat these steps for the other three pancakes.
6. Meanwhile, in another hot pan, fry the eggs in a little olive oil. Season with salt and pepper.
7. Place an egg in the center of each pancake.
8. Serve with a rocket salad.