2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1/4 tsp salt
Filling:Thinly sliced Serrano ham (you could also use prosciutto), thinly sliced cantaloupe, cut up brie.Whirr all this up in a blender, pulsing for about 10-15 seconds until combined. Refrigerate and let rest for one hour. This batter makes about 20 or so small 7 inch crepes.
Step 1:
Put a little butter in a small nonstick skillet on medium heat. When warm, ladle about 1 oz of batter into the pan, swirling around (note that the first one always comes out a little funny, so make it and eat it, or toss it). When it’s ready to flip (usually about 30-60 seconds), it will be dry on top and crinkly around the edges. Use a rubber spatula to peek if necessary, when it gets close to being ready to flip it will release from the pan.
Step 2:
Once you flip, the other side will only take about a minute, so put your toppings on half of the crepe, like an omelet.
Step 3:
When done, fold and serve.
Step 1:
Put a little butter in a small nonstick skillet on medium heat. When warm, ladle about 1 oz of batter into the pan, swirling around (note that the first one always comes out a little funny, so make it and eat it, or toss it). When it’s ready to flip (usually about 30-60 seconds), it will be dry on top and crinkly around the edges. Use a rubber spatula to peek if necessary, when it gets close to being ready to flip it will release from the pan.
Step 2:
Once you flip, the other side will only take about a minute, so put your toppings on half of the crepe, like an omelet.
Step 3:
When done, fold and serve.
