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
|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|
|Occasion||Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day|
|By author||Karen Burns-Booth|
- 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)
Delicious savoury crêpes that would make a fabulous family supper dish for any midweek meal or for Shrove Tuesday (pancake day)
|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
|Serves||6 to 8 pancakes|
|Prep time||1 hour|
|Cook time||20 minutes|
|Total time||1 hour, 20 minutes|
|By author||Karen S Burns-Booth|
- 125g plain flour
- pinch of salt
- 1 medium egg
- 300ml milk
- 25g melted butter
|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.|
Liz Thomas says
Mmmm! These look scrummy!
Bon Maman’s parent company, Andros, have their headquarters about 6 km down the road from our house in Frnac!
Will defnitely be trying these when we get back to France and can get the right conserve!
Karen Burns-Booth says
I love savoury crepes Liz and this combination was delicious! Hope to see you when you are back in N Wales, let me know, Karen
Love savoury crepes and your blue cheese and fig conserve combo makes it imperative the dish gets put down as part of a menu soonest . . . Like the way you fold your crepes as I am used to rolling them . . .thanks!
Karen Burns-Booth says
Thanks so much Eha, it is the classic way of folding them for a savoury crepe as eaten in France! Karen
Karen Burns-Booth says
Thank you Eha! 🙂