Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

It's that time of year again when everyone is out enjoying end of year functions and entertaining at home.

When asked to bring along something for a party, you could stop by the supermarket and buy something pre-made or create something unique that will be appreciated by all. With a few ingredients and a bit of time, you can make a very tasty pin-wheel crepe that looks and tastes like it was from some posh delicatessen and slice it up like sushi to serve on individual plates or piled high on platters for a bigger crowd.

Crepes are relatively easy to make and are substantially filling. Before I have used smoked salmon and sour cream – this time I am using corned beef and mustard aioli. Incidentally, I had a delicious crepe at the farmers' market from Jules crepes which was made with New Zealand grown buckwheat flour. The buckwheat adds another taste altogether; an earthy, mushroom-like taste, and buckwheat is a flour that's gluten free. This week's recipe however uses wholemeal flour but buckwheat flour can be substituted for those with gluten intolerance.

Wholemeal Pin-Wheel Crepe with Corn Beef and Mustard

Ingredients

Crepe mixture (makes six large crepes)

3-4 eggs, beaten

2 cups of milk

1 cup wholemeal or buckwheat flour

Sea salt

1 tablespoon of oil

Filling

100-150g shaved slices of corned beef (or ham or beef)

2 tablespoon wholegrain mustard

½ cup aioli (homemade or store bought)

Mustard greens (optional)

Method

Make the crepe batter by beating the eggs, milk and oil.

Sift the flour into a separate bowl and make a well in the centre. Pour the egg, milk and oil mixture into the well in the flour.

Whisk out any lumps and thin with extra milk, if necessary, to make a thin batter. Allow the mixture to rest for a few minutes then pour a measured amount, approximately ¼ cup, into a large non-stick or oiled pan and sluice around until the bottom is covered. Wait until all the liquid has cooked then turn over. Don't try to flip them – use a spatula or fish slice. It saves time cleaning up the mess.

Repeat the process, adjusting the element heat until you have perfect crepes.

Lay the crepes out while they are still warm. Top with the corned beef then mix together the mustard and aioli and spread over the top of the corned beef.

Carefully roll the whole thing up like a Swiss sponge roll then wrap in tinfoil and twist at both ends. Leave in the fridge until required for up to two days then just unroll from foil and slice and present to make a memorable party treat.