Crepe is a type of very thin pancake. Crepes are a very popular street food in France: sweet –with sugar, marmalade or Nutella, and salty – with cheese, ham, egg or stewed vegetables.


PARISIAN PANCAKES RECIPE

Ingredients (12 crepes)

For the crepes:

  • 2 Eggs
  • 130 g Flour
  • 400 ml Milk
  • 60 g Butter
  • Salt

For filling:

  • 200 g Ham
  • 200 g Cheese (Emmental)
  • 12 Quail eggs
  • Salt
  • Black pepper

For the sauce:

  • 1 Garlic clove
  • 4 tbsp. Olive oil
  • 100 ml Sour cream
  • 1 bunch Parsley
  • Salt

Instructions

Break the eggs into a large bowl. Melt the butter. Gradually add the milk and butter to the eggs, stirring with a whisk or mixer. Sift the flour into the dough and beat until smooth. Put the bowl into the fridge for 30 minutes.

Cut the garlic. Put the garlic into the olive oil for 15 minutes. Chop the parsley.
Remove the garlic from the olive oil. Mix the sour cream, olive oil, and parsley.

Wash the leek leaves. Cut into strips along. Rinse with boiling water, leave to cool. The finished leek strips will be flexible and soft.

Strain the crepes dough. Heat a lightly oiled pan over medium heat. Add crepes dough with a spoon and swirl to cover the bottom of the frying pan completely. Try to make the crepes as thin as possible. Cook until underside of the pancake turn golden brown, about 2 – 3 minutes. Flip to the other side and cook until golden brown.

Put cheese and ham on the crepe. Add quail egg, salt. Fold the crepe, tie with leeks strips. Put the pancakes on the baking sheet. Bake at 180C for 10 minutes, serve with sauce.

Pancakes with Ham and eggs
French Crepes
    Crepe is a type of very thin pancake. Crepes are a very popular street food in France: sweet –with sugar, marmalade or Nutella, and salty - with cheese, ham, egg or stewed vegetables.

    French Crepes with Ham and Quail Eggs

    Servings: 4

Ingredients

    FOR THE CREPES:
  • 2 Eggs
  • 130 g Flour
  • 400 ml Milk
  • 60 g Butter
  • Salt
  • FOR FILLING:
  • 200 g Ham
  • 200 g Cheese (Emmental)
  • 12 Quail eggs
  • Salt
  • Black pepper
  • FOR THE SAUCE:
  • 1 Garlic clove
  • 4 tbsp. Olive oil
  • 100 ml Sour cream
  • 1 bunch of Parsley
  • Salt

Instructions

  1. Melt the butter. Mix the eggs, milk, and butter, stirring with a whisk or mixer. Sift the flour into the dough and beat until smooth. Put the bowl into the fridge for 30 minutes.
  2. Cut the garlic. Put the garlic into the olive oil for 15 minutes. Chop the parsley. Remove the garlic from the olive oil. Mix the sour cream, olive oil, and parsley. Wash the leek leaves. Cut into strips along. Rinse with boiling water, leave to cool.
  3. Strain the crepes dough. Heat a lightly oiled pan. Add crepes dough with a spoon and swirl to cover the bottom of the frying pan completely. Cook until underside of the pancake turn golden brown, about 2 - 3 minutes. Flip to the other side and cook until golden brown.
  4. Put cheese and ham on the crepe. Add quail egg, salt. Fold the crepe, tie with leeks strips. Put the pancakes on the baking sheet. Bake at 180C for 10 minutes, serve with sauce.
    french crepes, french pancakes, pancakes with ham
      French Crepes with Ham and Quail Eggs