Harlequin crepes in mini molds are an original dish, a fun and colorful appetizer. Try this recipe if you want to impress your guests. Tasty and impressive!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Cooking time: 20 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients
- 3 Eggs
- 2 cups Milk
- 2 cups Flour
- 2 pinches Salt
- 7 oz Fresh cream cheese
- 7 oz Cooked ham
- 2.5 oz Juice (precooked beetroot)
- 3.5 oz Spinach (boiled)
Preparation
For the crepes preparation process, follow the Rainbow Crepes recipe.
Cut out 3 discs of approximately 3.5 inches diameter from each crepe with a cutter, and 12 discs of 2 inches diameter, 4 for each color.
Spray a muffin mold with butter spray, with a diameter of 3.3 inches and height of 1.8 inches, and place inside the three larger discs, one of each color, stacked.
Inside, add a teaspoon of cream cheese and some small pieces of cooked ham, cover with the smaller disc.
Do the same for the other muffin molds and bake at 350°F for 15 minutes.
Notes
If you enjoyed the Harlequin Crepes in mini molds, try the other crepes recipes:
With beetroot, buckwheat, and avocado hummus
Mushroom crepes
Harlequin in mini molds
Baked crepes with ham, bresaola, zucchini, and emmental
Rainbow
Crepes rolls with mushroom sauce and mortadella
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