Ingredients
1 cup plain flour
½ tsp SIDS CRAZY LEMON
1 egg
1½ cups milk
1 tbsp chives, chopped
Butter for cooking
FILLING:--
150 g cream cheese
1 tbsp capers
Zest & juice of 1 lemon
SIDS SALT & PEPPER to taste
2 cups rocket
1 bunch asparagus, ends snapped off, blanched
1 cup plain flour
Directions
CRÊPES: In a large bowl whisk flour, eggs, SIDS CRAZY LEMON and milk into a smooth batter then stir through chives.
Heat a little butter in a non-stick frypan. Pour in a quarter cup of the mixture and swirl around the pan to create a thin crêpe. Cook until the side just lifts away, flip and cook another 2 minutes. Continue with the rest of the mixture.
FILLING: Blitz cream cheese, capers, lemon zest & juice until smooth then season with SIDS SALT & PEPPER to taste.
To assemble, lie the crêpe on a clean bench and spread with the cream cheese mixture, sprinkle over some rocket and lay down 2-3 pieces of asparagus. Roll tightly, cover and refrigerate.
When ready to serve, slice and serve on a platter.
Inspired by Angela Casley
