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Ham and Cheese Crepes

Author: Gaby

Ingredients

For the crepe batter:

  • 2 large eggs
  • ¾ cup milk
  • ½ cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • additional butter for coating the pan

For the filling:

  • Shredded Gruyere Cheese
  • Thinly sliced Prosciutto

To Top

  • Shaved asparagus
  • Shaved radish
  • Olive oil
  • Kosher salt and freshly cracked black pepper

Instructions

  • In a blender, combine all the ingredients for the batter for 10 seconds until smooth. Place the batter into the fridge and chill for at least 1 hour and up to 48 hours.
  • Heat a small non-stick skillet over medium high heat and add butter. Add ¼ cup of the batter into the center of the pan and swirl it around to create a large circle. Cook for 30 seconds and then flip. Cook for about 15 seconds and then remove to a clean flat surface. Continue to the remaining batter.
  • Fill each crepe with the prosciutto and cheese. Fold the crepe in half and then half again. Transfer the finished crepe to a baking sheet. Once all the crepes are stuffed, transfer to a 350 degree oven and warm for 3 minutes until the cheese has melted.
  • Toss the shaved asparagus and radishes with a bit of olive oil, salt and pepper and serve on top.