Smoked Ham – Crepes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 12 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g flour
- 0.25 teaspoon ¼ salt
- 1 egg (s), beaten
- 150 ml milk
- 30 g butter
- 125 g cream cheese
- 1 tablespoon mustard
- 1 tablespoon tarragon, chopped
- Salt and pepper, black
- 5 slices ham, smoked
Print Recipe
Pin Recipe Instructions
- Sift the flour and salt into a bowl. Make a well in the middle and add the egg. Gradually mix in the flour from the edge. With constant stirring the
- Pour in milk until you have a smooth batter. Cover and let rest for 50 minutes at room temperature.
- Melt the butter in the pan over medium heat. Swing out the pan with it. Pour the excess butter into a bowl and set aside. Add a small ladle of batter to the pan. Swing out the pan with it. Bake for 1 minutes, until the underside is golden brown. Turn the crepe and bake for another 50 seconds, until the other side is golden brown.
- Take out of the pan. Proceed in the same way with the remaining butter and the remaining dough.
- Mix the cream cheese, mustard and tarragon, season with salt and pepper. Spread it over the crepes. Roll up the ham. Place 1 slice on each edge of a crepe. Roll the crepe around the ham and wrap tightly in cling film. Twist the ends of the foil. Treat the remaining crepe rolls in the same way.
- Place the rolls in the refrigerator for 1 hour. Then remove the foil and cut the ends of the crepes smooth with a knife. Cut the rolls into 4 pieces each, alternating straight and diagonal.
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