Spring croquettes: A delicious twist on festive favourites

Every mum seeks ways to encourage their kids to eat more vegetables. It’s often helpful to use dishes the little ones already enjoy, just prepared differently. This is precisely the concept behind these spring-inspired croquettes.

While children may associate croquettes with Christmas due to their usual pairing with soup, they are so tasty that they can be served as a standalone dish. You simply need to fry the crepes in advance, then fill them with delightful stuffing. We then gently fry them, which sets croquettes apart from crepes and makes them crispier. It's also a boon for mums, as the crepes can be prepared a day ahead.

The secret to perfect croquettes is in the crepes. They must hold the stuffing securely and remain intact during frying. Any child would be captivated by such a neat croquette and eager to discover the stuffing inside. The crepes for croquettes should be thin and flexible. There's no need for a special crepe recipe, but precision in preparation and frying is essential.     

• First, beat the eggs, then add the flour, water, and milk. The batter shouldn’t be overly runny.
• Once the batter is ready, rest in the fridge for at least 30 minutes. Chilling benefits the gluten in the flour, making the crepes more flexible and easier to fill and fry.
• Fry the crepes with a small amount of fat, greasing the pan with butter using a silicone kitchen brush.
• Fry the crepes on a well-heated pan. The batter won't set swiftly if the pan is too cool, leading to sticking and disintegration.

Choose the stuffing to taste

Prepare the stuffing for the spring crepes using your children’s favourite vegetables. Add cream cheese and a generous amount of greens.

Crepe ingredients:          

• 250g plain flour,
• 240ml milk,
• 120ml carbonated water,
• 3 eggs,
• 1 tablespoon melted butter,
• Butter for frying.

For the stuffing:          

• 200g cream cheese,
• Half a small courgette,
• 1 carrot,
• A handful of spinach,
• Dill or parsley to taste,
• Salt and pepper to taste.

Breading:  

• 2 eggs,
• Bread crumbs.

Preparation method:            

1. Begin with the crepes. Beat the eggs, then incorporate the other ingredients. Allow the batter to rest for 30 minutes.
2. Meanwhile, prepare the stuffing. Grate the courgette, squeeze out any excess moisture, grate the carrot, and finely chop the spinach.
3. Combine the vegetables with the cheese. Season the stuffing to taste and add finely chopped dill or parsley.
4. Fry thin crepes on a well-heated pan.
5. Place a portion of stuffing on each crepe and roll to form croquettes.
6. Carefully dip the croquettes in beaten eggs and coat with breadcrumbs.
7. Fry them in a small amount of fat. Serve immediately for the best taste.