Ham and Cheese Crêpes

Delicious, fragrant crêpes with a crispy edge!

Recipe author

Servings:

Milk (200 ml volume)

1.5

Flour (200 ml volume)

Eggs

Butter (20 g in dough and 20 g for frying)

Sugar

Salt (pinch)

Ham (I have a homemade chicken)

150

Any cheese (which melts well)

150

Basil (a couple of twigs)

Arugula

Tomatoes

Olive oil

Balsamic vinegar

Salt

Ground hot pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 6 g

Fats 40 % 12 g

Carbohydrates 40 % 12 g

181 kcal

GI: 25 / 0 / 75

Cooking method

Cooking time: 35 min

Step 1:

Let's start with the batter. It makes more than four crêpes, so feel free to scale the ingredients down if you like.
Step 2:

Sift the flour into a bowl, add the salt and sugar, and stir. Add the egg.
Step 3:

Pour in the milk a little at a time, stirring constantly, until you have a smooth batter.
Step 4:

Let the batter rest for 15 minutes. If you have time, 30 minutes is even better — or make the batter ahead, say the night before, and cook the crêpes in the morning.
Step 5:

While the batter rests, prep the filling and the sides. I served the crêpes with a tomato-and-arugula salad, but go with whatever you like.
Step 6:

For the filling, cut the ham into cubes or thin slices and grate the cheese. Slice the tomatoes for the salad. Toss the tomatoes with the arugula and dress with a mix of oil, vinegar, salt, and pepper.
Step 7:

Stir the melted butter into the rested batter.
Step 8:

Now cook the crêpes. Cook them on both sides until done, in a well-heated pan. This makes 4 large crêpes.
Step 9:

Lay ham over a finished crêpe, with a little chopped basil if you like.
Step 10:

Scatter the grated cheese on top.
Step 11:

Fold the crêpes into envelopes. If you like, give them a quick fry before serving to crisp the edges.
Step 12:

Serve hot with the vegetable salad.
Step 13:

And here's a look inside. Enjoy!