Ham & cheese crepes with roasted tomatoes

Christmas morning breakfast is an underrated delight. Pre-Christmas day slump, food tastes all the better with a bit of Christmas cheer and a glass or two of bucks fizz. Our ham and cheese crepes are the perfect way to kick start the celebrations, you could even make the batter the night before to save time!

35 mins

4

Easy

To serve:
• 200g Field & Flower thick sliced Wiltshire Roasted Ham
• 100g West Country Mature Grated Cheddar
• 200g tomatoes

For the batter:
• 100g plain flour
• 2 free range eggs
• 300ml milk
• 25g unsalted butter, melted plus extra for cooking
• 1 tbsp olive oil

1. Heat the oven to 180C. Place the tomatoes into a roasting tin and roast for 30 minutes, or until the skins start to split.

2. Meanwhile, add the flour to a large bowl, make a well in the middle and crack in the eggs. Beat together.

3. Slowly pour in the milk and melted butter, whisking continuously, until the batter is smooth and lump free. Cover and put in the fridge for 30 minutes.

4. Heat 1 tsp of oil in a frying pan over a medium heat and add a knob of butter. When the butter has melted, pour some of the batter into the pan. Move the pan around until you have coated the base of the pan with batter. Cook for 1 to 2 minutes on the first side (or until golden-brown) flip and cook for a little less on the second. Repeat with the remaining mixture, keeping the cooked crepes warm in a low-heat oven (approximately 60C fan).

5. Once all the crepes are cooked, remove from the oven and sprinkle a little cheese and ham over each crepe. Fold in half and enjoy with the cooked roasted tomatoes. You can always return the folded crepes to the pan for a minute or so if you want the cheese to melt a little.