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Feta and Asparagus Crepes
with Pinenuts and Olives
Victoria O'Neill has kindly allowed us to reproduce this recipe, she writes "A favourite combination in the asparagus season - easy to cook, looks smart and tastes tremendous! What more could you want?" To find out more about Victoria and her cooking why not visit her web site?

Ingredients:

for the crepes:-

125g (4oz) plain flour
pinch salt
1 egg
300ml milk
butter

400g (1lb) feta cheese, crumbled
2 tbs olive oil
2 bunches asparagus
18 thin slices Parma ham

for the dressing:-

30g (1oz) pine nuts, toasted
90ml (3 fl oz) olive oil
1 tbs sherry vinegar
60g (2oz) black olives

Method:

Mix the flour salt and egg with half the milk. Beat out the lumps before adding the remaining milk. Melt a knob of butter in a crepe pan then pour the excess into the crepe mixture. Get the pan really hot then away from the heat ladle in a little of the batter. swizzle the pan so that the batter covers the surface evenly.

Return the pan to the heat and as the edges brown run around them with the point of a pallet knife. When you think the crepe is cooked enough, slide the palette knife under the top third and turn the crepe over. Cook the second side for a few seconds then tip the crepe onto a cooling rack. Repeat until you have 18 crepes

Whiz the pine nuts, olive oil and vinegar together in a food processor. Pour into a bowl and stir in the olives

Break off the ends of the asparagus and peel and wash them. Lay in a frying pan with a few tablespoons of water and a sprinkling of salt. Cover with a lid and steam over a medium heat until partially cooked. Take them out of the pan to drain and cool.

Crumble the feta cheese into a bowl and beat until smooth.

Lay the crepes out and spread with a little of the feta mixture and add 2 asparagus stalks. Roll up the crepes and wrap around a slice of ham. (Omit the Parma ham for vegetarians).

Place the crepes in a single layer on a buttered ovenproof dish and bake uncovered at 180C (350F, gas 4) for 15-20 minutes or until heated through and ham and crepes are slightly crisp. In an Aga or Nobel place in the middle of the ROASTING OVEN for 10-15 minutes.

Serve the crepes, drizzled with the dressing and accompanied by a salad.

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