Bake
Potato crepes filled with reindeer and baked under halloumi
Soft potato crepes flecked with caraway, folded around sliced reindeer and baked under grated halloumi until golden.
Instructions
Whisk the mashed potato, eggs, flour, milk or cream and ground caraway together in a large bowl until smooth and pourable.
If it feels stiff, loosen it with a splash more milk. You want a batter that pours easily but still has a little body to it.
Heat the oven to 225°C (435°F) and grease a non-stick skillet lightly.
Pour in about ¼ cup of batter at a time and cook 2–3 minutes a side, until golden and set through. Keep going until the batter is used up; you should get 8–10 crepes.
Lay the crepes flat on a parchment-lined baking sheet.
Put a generous spoonful of sliced reindeer in the middle of each one, fold it over into a loose parcel and set them all seam side down on the tray. Scatter the shredded halloumi over the tops.
Bake 10–12 minutes, until the cheese is melted and lightly golden.
Serve them straight from the oven, with a drizzle of blueberry jam and a little grated carrot for freshness.
Tips
- A pinch of smoked paprika in the batter is a small addition worth making.
- If you'd rather a firmer wrap, soft flatbreads work the same way.
You might also like
Bake
Baked potatoes stuffed with cold-smoked reindeer
Floury baked potatoes hollowed out and filled with cold-smoked reindeer, halloumi and sour cream, then baked again until golden.
Bake
Braised reindeer with creamy potato mash
Sliced reindeer browned and braised until it falls apart, spooned into a well in soft potato and onion mash with a spoonful of cranberry relish alongside.
Bake
Cabbage rolls stuffed with reindeer and barley
Blanched cabbage leaves wrapped around smoky paprika reindeer and barley, baked gently and served with a spoonful of cranberry jam.