Sister Sarah Crepes with minted broad beans, spring onions and vine cherry tomatoes

Serves 4-6


For the crepes:
40g butter (melted) plus more for cooking
150g plain flour
1 large egg & 1 egg yolk (mixed)
330ml whole milk
1/4 tsp salt

For the filling:

200g Sister Sarah, cut in to 1cm cubes
250g broad beans hulled and blanched
70g spring onions, thinly sliced
300g vine cherry tomatoes, halved
20 mint leaves, chopped


Mix flour and salt in a bowl and make a well in the middle of the bowl. Whisk in the eggs and then add milk little by little until smooth. Then whisk in melted butter. Allow to rest in the fridge for at least half an hour. Sauté the blanched broad beans, spring onions and cherry tomatoes in a little olive oil for a couple of minutes. Whilst the pan is hot take off the heat and add the Sister Sarah cheese. Continue to stir until the cheese is warm and soft. Add your chopped mint and then season to taste.

Make your crepes in a non-stick pan with a little oil and set to one side. Place a few spoons of the mix in the middle of each crepe and wrap into a parcel and brush with melted butter. Place on a lined baking tray and bake in a preheated 160 C oven for 7-10 minutes. Delicious served with a green salad.