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Ingredients
| eggs: 2 |
| whole milk: 3/4 cup |
| water: 1/2 cup |
| all-purpose flour (unsifted): 1 cup |
| unsalted butter: 3 cups |
| salt: 1/4 tsp |
| serrano peppers: 1 whole pepper (thinly sliced) |
| whole cantaloupe: 1 (thinly sliced) |
| brie cheese (sliced): 1/2 cup |
Crepes with Serrano Ham, Brie and Cantaloupe
Credit: visualrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
10 serving(s)
Tags
Whirr everything except the ham, cantaloupe, and brie in a blender, pulsing for about 10-15 seconds until combined. Refrigerate and let rest for one hour. This batter makes about 20 or so small 7 inch crepes. Put a little butter in a small nonstick skillet on medium heat. When warm, ladle about 1 oz of batter into the pan, swirling around (note that the first one always comes out a little funny, so make it and eat it, or toss it). When it's ready to flip (usually about 30-60 seconds), it will be dry on top and crinkly around the edges. Use a rubber spatula to peek if necessary, when it gets close to being ready to flip it will release from the pan. Here's a blurry pic of one almost ready to flip.
Once you flip, the other side will only take about a minute, so put your toppings on half of the crepe, like an omelet.
When done, fold and serve.