A delicious and gooey first course, the arugula and ham triangles dish can be prepared in advance and then baked shortly before sitting at the table, made with the batter, or rather the crepe batter!
It’s a simple idea because you just need to add chopped arugula to the classic fluid batter of crepes. It’s really a dish that anyone can make with these delicious little pancakes made even more inviting by the tangy note of arugula.
FOR THE CREPES I USED THIS TOOL
ARUGULA AND HAM TRIANGLES
The kitchen of ASI
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Arugula and Ham Triangles
- 2 eggs
- 1 cup milk
- 1 cup flour
- 1 oz arugula
- 2 pinches salt
- 1 pinch pepper
- 2 tbsps butter
- 3.5 oz ham
- 7 oz crescenza cheese
- 2 tbsps butter (to melt and pour over the crepes before baking)
Tools for Arugula and Ham Triangles
#adv
- Baking Sheets
- Crepe Pans
- Knives
- Bowls
- Kitchen Scales
Steps
First, I make the crepe batter so
1) Then I put the flour, eggs, milk, and a pinch of salt and mix everything. Personally, I put it in the blender and blend everything, then I pass the batter through a sieve to be sure I have absolutely no lumps in my crepes. The batter should be creamy and fluid, you may need more flour to achieve this, so consider a greater quantity of milk in the overall ingredients I gave you.
2) I finely chop the arugula, but not too finely, and add it to the cream made and passed through the sieve.
3) I also take the crescenza cheese and cut it into small pieces for better filling the crepes. I do the same with the ham dividing it simply with my fingers, tearing it into medium-sized pieces…
4) I set the crepe pan or the skillet you’ve chosen on the flame and grease it with the small amount of butter. Once it’s melted and hot, I pour a little of the arugula batter with a ladle and make a small pancake. I let it cook for about two minutes and then flip it onto a plate. I continue until the crepe batter is finished, and meanwhile, I preheat the oven to 392°F (200°C).
5) I place a crepe on a plate and add pieces of crescenza and ham, then close them and place them one by one on the baking sheet lined with parchment paper.
6) Once the batter is finished and the filled crepes are arranged on the baking sheet, I pour melted butter or little pieces over them and then bake.
7) I leave them for just a few minutes to allow the cheese to melt, and the crepes dish, the arugula and ham triangles, are ready!
Enjoy your meal!
Annalisa
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Annalisa suggests…
1) Do you not like the strong taste of arugula? We can flavor the crepe batter with a chop of mixed herbs such as basil, parsley, but also chives…
2) The crepe filling I believe is a topic that has a thousand variations, especially if we make the classic batter without additions, allowing us to use:
– gorgonzola and walnuts
– stewed radicchio with crispy bacon,
– cow’s ricotta with chopped boiled spinach and a handful of grated parmesan and more!
3) The triangles with arugula and ham are simply baked, but if you want an even more appetizing baked first course, you can also add some béchamel and then gratinate in the oven!
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