Wheat (breadmaking wheat, pasta wheat, Kamut, spelt)
Egg, hen
Milk, cow
Intolerances
Contains lactose
Contains gluten
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CheeseCreamCrepe
Category: Side dish
90m 14 servings 472kcal / 1967kJ
Description
This is a weekend standard crepe recipe. Once done frying the crepes, stuff them with anything you like, such as cheese, creme fresh and ham.
Ingredients
375 gr Wheat flour, white, breadmaking
250 gr Cheese, Edam
250 gr Cheese, Cheddar, average
250 gr Cheese, Parmesan, fresh
250 gr Ham, premium
250 gr Pork slices
750 ml Whole milk, average
150 ml Cream, fresh, whipping
1 teaspoon (tsp) Salt
3 tablespoon (tbsp) Butter
4 item Eggs, chicken, whole, raw, large, item
Servings scaling: 14
Preparation
Heat up two out of the three tablespoons of butter and let it cool down to room temperature. Mix the milk, eggs, butter, flour, and salt in a bowl with a whisk until you get a smooth mixture in both colours and looks. Once done leave the mixture for as long as possible with a minimum of half an hour.
In a preheated fry pan, brush part of the remaining butter. Once the pan is heated, lower the stove. Pour as much portion of the crepe mixture into the pan and rock that pan to cover the bottom of the pan. Once that side of the crepe is ready it will abstain from the pan. Flip it over to do the other side of that crepe. Once done put the crepe over a grate so that heat and humidity will not destroy that crispy crepe you made. Repeat this procedure for the rest of the mixture.
Go and turn on that oven in order to pre-heat it. On a large plate or on the table, lay a crepe and stuff it with part of the fresh creme, the cheese, the ham, and everything you like. Roll that crepe place it in a griddle, and repeat for all crepes.
Now that all the crepes are crowded in the griddle, pour the rest of the creme fresh, season it, and sprinkle that grated parmesan on top. Cover the griddle with aluminum foil and place it in the oven for 20 minutes. Remove the aluminum foil and grill it for 3-5 minutes just to color the top.
The crepe mixture can be used for sweet crepe just substitute salt with sugar.
