[AD] Chèvre, Ham and Peach Crêpes: These savoury Chèvre, Ham and Peach Crêpes are made with traditional Normandy and Brittany style buckwheat crêpes, which are filled with mild, fresh goat’s cheese, dry-cured ham, baby spinach leaves and Bonne Maman Peach Conserve.

Colour your Crêpe All Year Round

Name: Chèvre, Ham and Peach Crêpes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: British, French
Ingredients: Buckwheat Pancakes/Crêpes:; 160g buckwheat flour; 65g plain flour; 2 eggs; 600ml milk; 1 large pinch of salt; Filling:; 100g soft, fresh goat's cheese/chèvre; 4 tablespoons Bonne Maman Peach Conserve; 90g dry cure ham, such as Bayonne ham; Baby spinach leaves

These savoury Chèvre, Ham and Peach Crêpes are made with traditional Normandy and Brittany style buckwheat crêpes, which are filled with mild, fresh goat’s cheese, dry-cured ham, baby spinach leaves and Bonne Maman Peach Conserve. I have always loved the combination of peaches and ham, and indeed one of my most popular summer starters is slices of peaches wrapped with Bayonne ham. This sweet and savoury marriage is one that is made in heaven, as I hope this recipe demonstrates today.

My recipe today for Chèvre, Ham and Peach Crêpes is the last in my collaboration with Bonne Maman. It’s been wonderful working with such an iconic and delicious French brand, and one which I have used for over thirty years, both when I lived in France and back here in the UK. Their range is filled with the most delicious fruits, from figs and raspberries, to peaches, bitter oranges and wild strawberries. Although I’m sad that my pancake recipe creation with them is over, I will still be reaching for a jar of their conserves at the breakfast table, as well as when I am cooking and baking in the kitchen.

And, it’s not just at breakfast time that we all enjoy their conserves here at Chez Lavender & Lovage, we also love their compotes and conserves on (and in) our puddings and desserts, AND in savoury dishes too, such as today’s Chèvre, Ham and Peach Crêpes. I often bake with jams and conserves, and there’s nothing nicer or more decadent than a thick layer of a high fruit conserve when dolloped between two light sponge cakes or on a freshly made scone. And, a Jam Roly Poly would just not be a JAM Roly Poly with no jam in it, now would it? And what about a traditional steamed pudding too?

Image: BBC Good Food

Image: Bonne Maman

I’ve shared my last recipe for Chèvre, Ham and Peach Crêpes below in a printable recipe card, as well as all of my other Bonne Maman recipes. I hope you enjoy today’s savoury pancake recipe if you make it, please do let me know, and in the absence of Bonne Maman Peach Conserve, you can substitute Bonne Maman Fig Conserve in this recipe, which is also wonderful with the ham and goat’s cheese. I’ll be back soon with more new recipes, see you then, Karen

*Disclaimer: Paid collaborative post with Bonne Maman – I have free editorial and all views are my own*

Today’s Recipe for Chèvre, Ham and Peach Crêpes:

Chèvre, Ham and Peach Crêpes

Yield: 8 pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

These savoury Chèvre, Ham and Peach Crêpes are made with traditional Normandy and Brittany style buckwheat crêpes, which are filled with mild, fresh goat's cheese, dry-cured ham, baby spinach leaves and Bonne Maman Peach Conserve. I have always loved the combination of peaches and ham, and indeed one of my most popular summer starters is slices of peaches wrapped with Bayonne ham. This sweet and savoury marriage is one that is made in heaven, as I hope this recipe demonstrates! NB: The buckwheat crêpes recipe is taken from the Bonne Maman website.

Ingredients

Buckwheat Pancakes/Crêpes:
160g buckwheat flour
65g plain flour
2 eggs
600ml milk
1 large pinch of salt
Filling:
100g soft, fresh goat's cheese/chèvre
4 tablespoons Bonne Maman Peach Conserve
90g dry cure ham, such as Bayonne ham
Baby spinach leaves

Instructions

1. Buckwheat Crêpes: Whisk the buckwheat flour, plain flour, eggs, milk and salt in a bowl. At this stage you can leave the mixture overnight, cover and set aside.

2. Cook the crêpes one at a time on a medium heat in a large non-stick frying pan. Spread the batter evenly before it sets and flip when the edges start to colour.

3. To assemble the Chèvre, Ham and Peach Crêpes: Crumble or spread the goat's cheese over one half of the cooked crêpe. Spoon over the peach conserve, and then tear the ham into pieces and scatter it over the cheese and conserve. Scatter some baby spinach leaves over the filling, and fold one half of the crêpe over the filling, OR roll them up into a cigar shape.

4. Serve with extra filling ingredients. Can be served warm or cold.

Notes

You can make the buckwheat crêpes mixture the night before, just cover and set aside somewhere cool. Rocket leaves can also be used in place of any spinach leaves, or any leaves that are in season. If you can't source Bonne Maman Peach Conserve, then Bonne Maman Fig Conserve works wonderfully well with this recipe.

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