Crepes with Ham and Cheese
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 I'm making Crepes with ham, cheese and vegetables.
- Preparing Time: 20 minutes
- Total Time: 25 minutes
- Served Person: 3
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 2 eggs
- a pinch of salt
- 6 tbsp of flour
- 1 tbsp of sugar
- 200 ml whole milk
- 200 g ham
- 100 g your favorite cheese (i prefer white cheddar)
- half a bell pepper
- half an onion
- ketchup or tomato paste
- herbs (i use italian mix)
- 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
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.
