Green Eggs and Ham
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This weekend breakfast favourite can, frankly, be eaten at any time of the day with equal relish and has also in its favour that children (who in my experience would probably eat anything if it had pesto in it) love it. This is entirely proper, of course, given that — very obviously — the recipe is inspired by the Good Doctor.
For US cup measures, use the toggle at the top of the ingredients list.
This weekend breakfast favourite can, frankly, be eaten at any time of the day with equal relish and has also in its favour that children (who in my experience would probably eat anything if it had pesto in it) love it. This is entirely proper, of course, given that — very obviously — the recipe is inspired by the Good Doctor.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 5
- 75 grams pesto
- 1 large egg
- 75 grams plain flour
- 150 millilitres semi skimmed milk
- oil for frying
- 5 large thin slices ham
- ½ cup pesto
- 1 large egg
- ½ cup all-purpose flour
- ⅔ cup reduced fat milk
- oil for frying
- 5 large thin slices ham
Method
- Blend or whisk together the pesto, egg, flour and milk to make a batter.
- Oil a crepe pan or heavy-based frying pan, wiping away any excess oil with some kitchen paper, and place over a medium heat.
- Ladle in approximately 100ml / ½ cup of batter, swirling instantly to gain a paper-thin crepe.
- Once the top becomes dry and the edges lift away, flick it over with a thin rubber or wooden spatula to cook the other side for about 30 seconds.
- Layer the pancakes between pieces of baking parchment or greaseproof paper as you go, and when you have finished making them, lay a slice of ham on each one and roll up or fold into triangles — or however you like!
- Blend or whisk together the pesto, egg, flour and milk to make a batter.
- Oil a crepe pan or heavy-based frying pan, wiping away any excess oil with some kitchen paper, and place over a medium heat.
- Ladle in approximately 100ml / ½ cup of batter, swirling instantly to gain a paper-thin crepe.
- Once the top becomes dry and the edges lift away, flick it over with a thin rubber or wooden spatula to cook the other side for about 30 seconds.
- Layer the pancakes between pieces of baking parchment or greaseproof paper as you go, and when you have finished making them, lay a slice of ham on each one and roll up or fold into triangles — or however you like!
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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What 2 Others have said
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Posted by NikiK on 7th December 2012
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Posted by Earl Grey on 17th November 2012
Show more commentsIt has become a regular item in for brunch with friends or festive buffets. Such an easy and extremely tasty recipe. Hard to keep away from eating the green pancakes while still warm!
Already made them twice this week, tasted brilliant, 10 out of 10! Thanks Nigella :)