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*