Summary

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

1. 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
2. Pour in milk until you have a smooth batter. Cover and let rest for 50 minutes at room temperature.
3. 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.
4. Take out of the pan. Proceed in the same way with the remaining butter and the remaining dough.
5. 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.
6. 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.