When on holidays in France recently we fell in love with a charming old village called Eze. Eze is a stunning medieval village that is perched right up the top of a mountain that looks down over the Cote d’Azur. After spending a morning swimming on the beach at the foot of the mountain, we decided to pay the medieval village a visit ended up spending a few hours here exploring the old streets and climbed up to the Jardin Exotique Panorama at the very top.
While exploring Eze I came across a crepe stand that got me really excited, all kinds of delicious crepes on offer. Unfortunately as no-one else was getting one, I decided to get a homemade lemonade instead and went on my merry way. However, for the rest of the holiday I felt quite cheated that I went to France and didn’t even get a crepe! On returning to Ireland I decided to make a savoury crepe for my lunch one day, but decided to used very Irish ingredients in the filling instead of the classic French ones that were on offer in France. So black pudding, goats cheese, caramelised onions and apple relish feature in my crepe. While very un-French, they are very delicious!
1 ring of Clonakilty Blackpudding
100g soft goats cheese (Ardsallagh is my favourite)
Apple relish (you can use tomato relish, or leave this out altogether as the caramelised onions are sweet enough)
For Buckwheat Crepes:
100g buckwheat flour
1 pinch salt
2 red onions
1 heaped tablespoon brown sugar
1 large glug of balsamic vinegar (I used Llewellyn’s Apple Balsamic Vinegar)
1. Stir the water into the flour and salt until mixed through and put in the fridge for an hour or two, or overnight.
2. For the caramelised onions finely slice the onions into rings and cook in a frying pan with some olive oil until soft. Then add the sugar and balsamic vinegar and stir until reduced. Set aside.
3. Slice your black pudding and frying in a little oil for a minute on each side, then set aside. I broke up the black pudding a little with the back of a wooden spoon so that I would have lots of little bites of pudding rather than full discs.
4. Pour a ladle of your crepe batter on to a lightly buttered fying panover a medium high heat. Fry for a minute each side, when done set down on to your plate. Spread a small teaspoon of apple relish over the crepe, then a heaped tablespoon of caramelised onions, then break a few pieces of goats cheese and blackpudding over the top. Fold in a quarter, or just half if there’s too much filling! Eat straight away.