Fig, Parma ham and rocket crepes with a balsamic reduction
- 120g (1 cup) cake flour, sifted
- 5ml (1tsp) baking powder
- 2,5ml (½ tsp) salt
- 2 large eggs
- 190ml (¾ cup) milk
- 190ml (¾ cup) water
- 5ml (1 tsp) lemon juice
- 125ml (½ cup) vegetable oil
- BALSAMIC GLAZE
- 190ml (¾ cup) balsamic vinegar
- 60ml (¼ cup) sugar
- 250ml (1 cup) flavoured cream cheese
- 16 slices of Parma ham
- 8 fresh figs, quartered
- rocket leaves
For the pancakes, whisk all the ingredients in an electric mixer until smooth. Allow to rest in the fridge for 1 hour.
For the balsamic glaze, place the balsamic vinegar and sugar in a saucepan and gently simmer over medium heat until sticky and reduced. Keep an eye on it to ensure it doesn’t burn.
Heat a non-stick pan over medium heat. Add a little bit of oil to the pan and then ladle in some of the pancake mixture, allowing it to form a thin layer of batter in the pan. Flip the pancake once the first side has set and then fry until golden and set on both sides. Repeat until you have eight pancakes.
Spread some of the cream cheese onto one half of each pancake. Scatter over some Parma ham slices, figs and rocket. Gently fold each pancake in half and then in half again. Serve with a drizzle of the balsamic glaze.
Store any leftover pancake batter in the fridge for 2 – 3 days. The pancake batter recipe can easily be doubled or tripled and kept in the fridge for a couple of days, allowing you to bake pancakes for breakfast or dessert the following days.