I finally managed to make crepes with mozzarella and cooked ham!!! I found the recipe on Misya‘s blog some time ago, slightly modified it and tried it, and now here it is all for you!!! A complete and balanced dish, perfect for lunch, even to take to the office if you have a handy lunch heater or we can serve these stuffed crepes for dinner.
Of course, there’s plenty of room for fillings, in my case mozzarella and cooked ham because I often have both ingredients in the fridge, but no one stops you from trying with raw ham, with the simple and always delicious sliced cheese, with tomato and basil leaves, with tuna and mayonnaise. Emptying the fridge can sometimes be fun and tasty, don’t you think?
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 718.69 (Kcal)
- Carbohydrates 26.88 (g) of which sugars 6.05 (g)
- Proteins 39.27 (g)
- Fat 51.16 (g) of which saturated 21.43 (g)of which unsaturated 14.42 (g)
- Fibers 3.52 (g)
- Sodium 1,208.68 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for about 8 or 10 crepes:
- 1/2 cup Flour
- 2 Eggs
- 7/8 cup Milk
- 1 tbsp Butter (used to grease the pan, more may be needed)
- 1 pinch Salt
- 1 Mozzarella (nice and soft)
- 3.5 oz Cooked Ham
- 1 jar Fresh Liquid Cream (or Bechamel)
- to taste Parmigiano Reggiano DOP (grated)
- to taste Parsley
- to taste Nutmeg
Tools
- Stovetop
- 1 Ladle
- 1 Bowl
- 1 Electric whisk
- 1 Pan
Preparation of Homemade Crepes
Mix all the ingredients with the help of the whisk, at low speed. Let the mixture rest in the refrigerator for about 30 minutes. Take a non-stick pan, well, I don’t have a crepe pan, melt the butter well and proceed with cooking our crepes.
To adjust the dose, I used a nice big ladle, otherwise they come out small, my pan is 10 inches. Cook about two minutes per side on high heat otherwise they stick, if during cooking, the butter is not enough, add more or use vegetable oil. Once you have cooked them all, you can get creative with various fillings, raw ham and stracchino, cooked ham and arugula, in short, the more the merrier.
You can store crepes in the fridge for just one day
If you liked the recipe for Crepes with mozzarella and cooked ham, if you need another main course or a dish to serve as an appetizer why not try the Candy with Artichokes and Feta?
