Wednesday, July 1, 2009
I tried this recipe last night. It was out of this world! The flavors were so well chosen and perfect combined together. I challenge you to try it. You won't regret it!
- For the crêpes:
1 cup/125 g all purpose flour, sifted
4 teaspoons/15 g granulated sugar
Pinch of salt
2 large eggs
1 1/4 cups/325 ml whole milk
1/2 cup/115 ml heavy whipping cream
1 tablespoon/15 g unsalted butter
- For the filling:
8 ounces/225 g white cheddar cheese, grated
8 ounces/225 g feta cheese, crumbled
3/4 cup/105 g oil-packed sun-dried tomatoes, drained of excess oil and thinly sliced
3/4 cup/105 g kalamata olives, pitted and sliced
6 thin prosciutto slices, torn into bite-size pieces
- To make the crêpe batter:
Combine the flour, sugar and salt in a large mixing bowl. Add the eggs and 1/2 cup/130 ml of the milk and whisk to form a soft paste.
Combine the remaining milk and cream in a measuring cup and slowly add to the flour mixture, whisking to form a smooth thin batter. Strain the batter into a medium bowl to remove any lumps. Cover the batter and set aside for 30 minutes. This will allow time for the flour to absorb all of the liquid.
- To cook the crêpes:
Preheat the oven to 200°F/95°C. Heat a crêpe pan or a heavy 7-inch-/18-cm-diameter, non-stick sauté pan over a medium to low heat. Dab some butter on a paper towel and wipe the pan with a little butter.
Pour 3 tablespoons/45 ml of batter into the pan and swirl to coat the bottom thinly. Cook until the edge of the crêpe is light brown, about 1 1/2 minutes. Loosen the edges gently with a spatula. Carefully turn the crêpe over.
Sprinkle some of the cheddar cheese, then the feta cheese, sun-dried tomatoes, olives and prosciutto over half of the crêpe. Cook until the bottom begins to brown in spots and the cheddar cheese melts, about 1 minute.
Fold the uncovered side of the crêpe over the filling, then fold the crêpe in half again, forming a triangle. Transfer to a baking sheet and tent with foil. Place in the oven to keep warm while you make the remaining crêpes. Repeat with the remaining batter and fillings, wiping the pan with butter as needed, and forming 12 crêpes total.
Source: "Take home Chef" with Curtis Stone