I used to eat a similar version of these in my teens when I lived on the sunny Gold Coast: now every time I eat them I feel warm and carefree!
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 275g plain flour, sifted
- Pinch sea salt
- 3 eggs
- 400mL milk
- 50g butter, melted
- Extra butter, for cooking
- 150g good quality leg ham, shredded
- 100g mozzarella
- 50g pineapple, diced
- Pepper, to taste
Method
- Preheat oven to 180°C.
- Place flour and salt in a large bowl and make a well in the centre.
- Whisk together eggs and milk and gradually whisk into the dry ingredients.
- Add the melted butter and whisk until smooth. Rest for an hour or so.
- Heat a crêpe pan over medium heat, brush pan with butter, add a couple of tbsp of mixture to the pan and quickly swirl the pan so the mixture spreads across the entire surface. Flip after 1 min.
- Lay crêpes flat on the bench, add ham, cheese and pineapple and roll crêpe up, secure with a toothpick and place on a baking tray lined with baking paper.
- Bake for about 10 mins or until the cheese is melted.
- Tip: You can make the crêpes 2 days before and store, covered cling film, in the fridge.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
