For supper tonight I made something light and whimsical: green eggs and ham. I know it sounds like kindergarten but this was something more grown up: crepes spiced up with Jamaican green seasoning (with scotch bonnet peppers). Inspired by the good doctor, Nigella Lawson came up with this wonderfully simple savory crepe with a thin slice of Swiss ham folded up inside. It’s the perfect brunch or light supper, Sam-I-Am.
Green Eggs and Ham (adapted from Nigella Lawson, Nigella Express)
Yield: 4 servings
30-75g spicy Jamaican green seasoning (can use pesto), season to taste
75g all-purpose flour
150 ml whole milk (can use low-fat or non-fat milk instead)
2 tablespoons rice bran oil (can use vegetable oil)
4 extra-thin slices of Swiss ham
In a large bowl, mix together the green seasoning, egg, flour and milk. Whisk to completely combine the flour. Set aside
Over a medium flame, warm a 10-inch non-stick skillet or crepe pan.
Swirl a half- tablespoon of oil in the warm pan, and use a paper towel to wipe out the excess.
Remove the pan from the heat and ladle 100 ml of the batter into the pan. Swirl the batter around at once to completely cover the pan bottom. Re-place pan over medium heat and cook until the bottom is golden brown and lacy and the edges begin to pull away from the sides, about 60 seconds. Using a thin spatula, ease up the pancake and flip it over. Cook on the second side, about 30 seconds or until the bottom has golden brown spots.
Transfer the crepe to a large plate and cover it with a sheet of waxed paper. Prepare to make the rest of the crepes, layering waxed paper between each pancake.
When all the crepes are done, cover a crepe with a slice of ham and either roll it up or fold it into quarters as shown the picture. Serve with a small tomato-avocado lettuce salad drizzled with lime juice.