Crepes with Serrano Ham, Brie and Cantaloupe
Aug 01, 2006 by kiteless | 0 Comments| Share it:
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- 1/4 tsp salt
- Serrano ham - Thinly sliced (you could also use prosciutto)
- cantaloupe - thinly sliced
- brie (cut up)
Whirr everything except the ham, cantaloupe, and brie in a blender, pulsing for about 10-15 seconds until combined. Refrigerate and let rest for one hour. This batter makes about 20 or so small 7 inch crepes. Put a little butter in a small nonstick skillet on medium heat. When warm, ladle about 1 oz of batter into the pan, swirling around (note that the first one always comes out a little funny, so make it and eat it, or toss it). When it's ready to flip (usually about 30-60 seconds), it will be dry on top and crinkly around the edges. Use a rubber spatula to peek if necessary, when it gets close to being ready to flip it will release from the pan. Here's a blurry pic of one almost ready to flip.
Once you flip, the other side will only take about a minute, so put your toppings on half of the crepe, like an omelet.
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