Rose harissa in crêpe batter is a bit of a revelation, imparting a lovely flavour and just a little heat. It tends to be milder than some of the fiercer harissa pastes, so take care if you use another variety.

 

TAKES 1 hour, plus 30 minutes standing

MAKES 6 crêpes

Ingredients

For the salad:
1 avocado
60g (2oz) baby salad leaves
3 tbsp olive oil
1 tbsp lime juice
sea salt flakes
freshly ground black pepper

For the crêpes:
1 tbsp rose harissa
130g (4½oz/1 cup) plain (all-purpose) or wholemeal plain flour
½ tsp sea salt
1 egg, lightly beaten
300ml (10fl oz/1¼ cups) whole milk
1 tbsp butter, melted and cooled
melted butter or vegetable oil, for frying

vegetable oil, for brushing
180g (6½oz) ham hock, finely shredded
crème fraîche, to serve

 

Method

Make the salad first so it’s ready to serve as soon as the crêpes are cooked. Peel, stone, and dice the avocado, and place in a mixing bowl. Add the salad leaves, oil, lime juice, and seasoning. Toss so the leaves are nicely coated, then set aside.

Make the crêpe batter in a mixing bowl by whisking together the flour, sugar, and salt, and then make a well in the centre. In a jug, whisk together the egg, milk, and melted butter. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t overbeat or the crêpes will be tough.

Whisk the rose harissa into the crêpe batter. Heat a non-stick frying pan or crêpe pan over a medium–high heat and brush with oil. Pour a small ladleful of the batter into the pan, swirling as you go to cover the base. Before you set the pan back on the heat, scatter one-sixth of the ham hock over the crêpe.

Return the pan to the stove and gently press the ham hock into the crêpe with a spatula. Cook for 1–2 minutes, or until golden underneath. Carefully flip the crêpe and cook for a further 30 seconds– 1 minute, pressing down with a spatula so the ham hock takes on a bit of colour. Invert the crêpe onto a plate so the ham hock faces up, and place a scoop of the salad in the middle. Serve immediately, with a spoonful of crème fraîche. Repeat with the remaining crêpe batter and ingredients.

 

If you liked this recipe, why not try these Chicken, Chilli & Basil Pancake Wraps
or Coconut Pancakes with Sticky Salmon and Shredded Vegetables?

 

Posh Pancakes by Sue Quinn (Quadrille, £12.99) Photography © Faith Mason