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Savory egg,ham and cheese crepes
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Ingredients: | |
5 large | eggs |
1/3 cup | lowfat milk |
1/3 cup | chickpea flower |
6 1/2'tsp canola oil | |
Pinch | salt |
Pinch | black peppercorns |
4 | sliced ham, deli style, low fat,low sodium, boiled |
4 slices | cheese, reduced fat, Swiss |
Instructions:
For the crepe batter:
1- purée the flour, milk, 1 tbsp plus 1 1/2 tsp warm water, 1 egg, 4 1/2 tsp oil, pinch salt, and pinch pepper in a blender until smooth, about 1 minute. Set aside to rest for 15 minutes
2- heat 1 tsp of the oil in an 8 inch nonstick skillet or crepe pan over medium heat. Add 2 tbsp of the batter, tilting the pan so that the batter forms a thin layer. Cook Neil the edges begin to brown, about 1 minute.
Carefully flip the crepe over and cook until golden on the bottom, about 1 more minute.
3- transfer crepe, golden side down, to a plate. Without adding any additional oil, repeat with remaining batter, sticking crepes, to make all 4 crepes
4- lay each crepe, golden side down, on a serving plate. Top each with 1 ham slice and 1 cheese slice
5- season eggs with salt and pepper. Heat remaining 1 tsp oil in a nonstick skillet over medium high heat . Add eggs and stir occasionally until set, about 2 minutes. Divide eggs among prepared crepes, roll up, and serve
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