Crepes Cordon Bleu
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 42 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the crepes:
- 2 tablespoon butter
- 100 g flour
- 0.25 liter ¼ milk
- 3 egg (s)
- 1 pinch (s) salt
- 3 tablespoon butter, for frying
For the filling: (cordon bleu)
- 3 tablespoon butter
- 8 slices cooked ham
- 8 slices cheese (Gouda)
For the garnish: (thyme and honey crumbs)
- 40 g butter, soft
- 50 g breadcrumbs
- 3 teaspoons honey, more liquid
- 1 teaspoon mustard
- 1 teaspoon lemon juice
- 2 sprigs thyme
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Melt the butter for the crepes. Mix the flour, milk, eggs and salt into a smooth dough. Stir in butter and let the dough swell for 10 minutes.
- Preheat the oven to 200 ° C. Heat 3 tablespoon butter in a pan. Add a little dough in portions and spread thinly by swirling the pan and bake until golden brown. There should be 8 crepes. Stack these on a plate.
- Cover half of the crepes with 1 slice of ham and cheese. Fold over the unoccupied half. Then fold it up again (you should see triangles). Place on a baking tray covered with baking paper.
- For the thyme and honey crumbs, mix the butter, breadcrumbs, honey, mustard and lemon juice. Chop the thyme and mix into the breadcrumbs. Season with salt and pepper. Sprinkle the crêpes with the crumbs and bake in the oven for about 12 minutes.
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