Stuffed Crepes
Ingredients
8 crepes of approximately 22cm in diameter
1 pack of Izidoro extra leg ham in slices
250 g fine wheat flour
500 ml milk
4 eggs
50 g butter
Coarse salt q.s.
How to prepare (15 minutes)
Melt the butter in a double boiler. Beat the eggs than add the milk, salt and sifted flour and keep beating until it is lump-free. At last add the butter. Let it stand for 30 minutes.
Next, heat a non-stick frying pan or an electric one and pour about 60ml of the batter in a circular way to cover the entire surface of the frying pan and let it cook for 2 minute in either side.
Finally, lay on the crepe the slices of ham.
(Image is merely illustrative, not representative of the recipe presented.)
