Crepes with Ham and Cheese
Crepes Nothing fancy today just Crepes You can play with stuffing sweet curd fried ground beef with onions chicken with cheese tomatoes and mozzarella bananas and Nutella the list here is endless in fact Today Im making Crepes with ham cheese and vegetables
Crepes Nothing fancy today just Crepes You can play with stuffing sweet curd fried ground beef with onions chicken with cheese tomatoes and mozzarella bananas and Nutella the list here is endless in fact Today Im making Crepes with ham cheese and vegetables
- Carbohydrate 31.4014126950991 g
- Cholesterol 42.9855461549333 mg
- Fat 7.31688583368667 g
- Fiber 1.71041664977868 g
- Protein 17.5514375285552 g
- Saturated Fat 2.7738751912284 g
- Serving Size 1 1 Serving (230g)
- Sodium 962.5838512864 mg
- Sugar 29.6909960453204 g
- Trans Fat 0.550619477989813 g
- Calories 267 calories
Step-by-step
- For Crepes whisk eggs with sugar, add flour and a pinch of salt. Mix well.
- Start adding milk gradually and keep whisking. Try to avoid lumps.
- Set aside for a couple of minutes.
- Meanwhile sauté chopped bell pepper and onion on some oil for several minutes (approx. 5-7).
- Start cooking Crepes, for the first one I use a table spoon of butter to cook on.
- I do assembling in parallel to cooking Crepes: on a Crepe a table spoon of ketchup goes. Distribute evenly, add some chopped ham, grated cheese, sautéed vegetables and sprinkle with herbs. Roll.
- You may reheat Crepe rolls before serving.
Mastering the Batter and Texture
Whole milk provides the liquid fat necessary to tenderize the protein network built by the flour and eggs. Whisk the milk into the flour gradually. This technique prevents flour pockets from hydrating unevenly, which creates stubborn lumps. Letting the batter rest for fifteen minutes allows the starch granules to fully absorb the liquid and relaxes the gluten strands. Skipping this resting phase produces tough, rubbery discs instead of pliable wrappers. Cook the crepes in a hot skillet coated lightly with butter. A medium-high heat setting ensures quick coagulation of the egg proteins before the edges burn.
Stuffed Variations and Efficiency
Savory fillings convert simple breakfast items into substantial meals using surplus ingredients. Dice day-old bell peppers and onions uniformly so they cook evenly in five to seven minutes without scorching. Spread ketchup or tomato paste thinly across the warm surface to act as a moisture barrier. This prevents the ham and grated cheese from making the crepe soggy upon rolling. Reheat assembled rolls in a 350 degree oven for eight minutes until the cheese melts completely. Stored airtight in the refrigerator, raw batter keeps for up to forty-eight hours.
