Double Cream Crepes with Ham, Chives & Parsley
An indulgent savoury crepe recipe
An indulgent savoury crepe recipe
Ingredients:
- 1 1/4 cups (310ml) milk
- 2 eggs
- 1 cup (150g) plain flour
- 30g butter, melted, plus extra to fry
- 2tbs finely chopped flat parsley leaves, plus extra leaves to serve
- 200gm Le Dauphin Double Cream, sliced
- 8 slices (170gm) of good quality leg ham
- Chives, chopped into 1cm batons, to serve
Method:
- Combine milk, eggs, flour, butter, and a pinch of salt in a blender and blend until well combined. Strain mixture through a fine sieve and set aside at room temperature for 30 minutes to rest. Stir through chopped parsley.
- Heat a 22cm non-stick crepe pan or frypan over medium heat. Lightly grease it with extra butter using a paper tower. Pour 1/4 cup of batter into the pan and swiftly swirl around to cover base. Cook for 1 minute or until the top of the crepe looks dry. Carefully flip and cook for a further 30 seconds. Transfer to a plate and repeat with remaining batter. Keep warm while you continue with remaining batter.
- Divide cheese and ham among crepes and top with herbs. Serve with freshly cracked pepper.
