French breakfast pancakes

Fried eggs snuggled in a warm, savoury French crepe that's flavoured with chives and gruyere cheese

Ingredients:

45ml (3 tbsp) chopped fresh chives, plus extra to serve

45ml (3 tbsp) chopped fresh parsley, plus extra to serve

1 portion runny French-style crepe pancake batter

15ml (1 tbsp) vegetable oil, for frying

2 eggs per person

30ml (2 tbsp) grated gruyere cheese per person

Salt and pepper, to taste

Method:

1) Mix the chopped herbs into the pancake batter.

2) Heat oil in a non-stick pan over medium heat. Ladle in enough batter to coat the base of the pan. Fry on both sides until cooked through but still pale. Sprinkle with some of the grated cheese as this helps to keep the pancake shape. Set aside to keep warm and repeat for remaining batter.

3) Fry as many eggs as you need and place 2 fried eggs in the centre of a warm pancake. Top with grated cheese, season, then fold the pancake like an envelope. Serve topped with extra chopped chives and parsley.