Savory Brunch Crepes

 

Ingredients:

Batter:

• 1 cup all-purpose flour
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 1/2 cups whole milk

 

Assembly:

• 1/8 cup vegetable oil
• 1 Jambon De Paris Packet 
• 8 ounces shredded sharp cheddar or Swiss cheese 
• Rillette De Canard Spread

 

Instructions:

Batter:

1. Whisk together the flour, sugar, and salt in a medium bowl. 
2. In a separate bowl, whisk together the melted butter, eggs, and milk.
3. Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms.
4. Cover with plastic wrap and let set in refrigerator for at least 30 minutes.
5. Oil or butter a flat skillet on medium high heat. 
6. Pour 1/4 cup batter into middle of the pan. Immediately tilt the pan and quickly swirl the batter to evenly coat the entire bottom of the pan with a thin layer.
7. Cook without moving the pan, until the edges are dry and start to brown.
8. Loosen the edges of the crepe from the sides of the pan with a silicone spatula and flip. 

Assembly:

1. Add 2 pieces of Jambon De Paris on half of the crepe, and sprinkle 1 ounce of the cheese on top of the ham.
2. Using a spatula, fold the remaining exposed half over the ham and cheese, and gently press down. Fold over again to create a quarter fold, and gently press down.
3. Cook for an additional minute on one side, then flip over and cook for another minute to get a golden-brown crust on both sides. Remove from the pan and place on a serving plate.
4. Use a paper towel to wipe and clean the pan and repeat for desired amount of crepes. 
5. Spread our Rillette onto a finished crispy crepe. (Add the sautéed onions and bell peppers if desired)