Parisian Crêpe Omelettes with Ewe's Cheese & Spring Veg Recipe | Abel & Cole
Parisian Crêpe Omelettes with Ewe's Cheese & Spring Veg
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Prep: 15 mins
Cook: 15 mins
Lacy thin omelettes are the chic parters to spoonfuls of creamy, herb-filled ewe's cheese. Magnifique.
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577 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A sachet of dried porcini
  • A handful of flat leaf parsley, leaves only
  • A handful of chives
  • A pot of Homewood fresh ewe's cheese
  • A bundle of asparagus
  • 4 eggs
  • A sachet of Dijon mustard
From your kitchen
  • 150ml boiling water
  • Freshly ground pepper
  • 1 tbsp olive oil
You'll need
  • Measuring jug
  • A couple of bowls
  • Large frying pan
Step by step this way
  • 1.

    Place the porcini in a mug. Pour 150ml boiling water over them. Let them steep for 10 mins. Set your oven to its lowest temperature.

  • 2.

    Finely chop the parsley leaves and chives. Mix the herbs into the ewe’s cheese. Season with pepper to taste.

  • 3.

    Snap the woody ends from your asparagus. Leave the asparagus to one side. Set a large frying pan over a high heat. Crack one of your eggs into a large bowl. Whisk in ½ tsp of the Dijon mustard and a heaped teaspoon of the herby cheese.

  • 4.

    Brush the hot pan with 1 tbsp olive oil. Add your whisked egg. Swirl the pan around to distribute the egg in the pan, as if you were making a crepe.

  • 5.

    Cook till golden on the bottom and just about set on the topside. Add a few dollops of the herbed cheese on one side of the omelette. Fold over once or twice. Pop onto a plate. Keep warm in the oven.

  • 6.

    Repeat with the remaining eggs, whisking one at a time with ½ tsp Dijon and a heaped teaspoon of herby cheese. Cook as above, dolloping some cheese in as you finish. Each omelette only takes a min or two to make.

  • 7.

    Once all the eggs are done, set the frying pan back over the heat. Add the asparagus and griddle for a few mins, till a little charred on all sides. Add the porcini and the soaking liquid from the mug. Simmer for 5 mins till all the liquid is absorbed.

  • 8.

    Serve the mushrooms and asparagus alongside your Parisian Crêpe Omelettes.