In: All Recipes recipes30 March 2012
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I guess I’ve finally found the perfect recipe to make savory crêpes! It’s from the cookbook “Scuola di Cucina – Le Cordon Bleu” I use to refer to when I’m searching for a base recipe. You can stuff savory crêpes in many different ways. This time I’ve opted for a simple one: raw ham and provola cheese. I’ve then re-cooked the crêpes in the pan, covered with some grated parmesan (but if you find it cut into julienne strips, it’s even better), and I’ve finally eaten a proper savory crêpe 🙂 Luckily, once again Friday is here, so I can devote my energies to my big and little loves, and take Elisa to the seaside to frolic around in the water.
Have a nice weekend, I’ll go to prepare today’s newsletter, read you next week with many new recipes.

Ingredients for 8 crêpes:
Plavix buy online 125 g of pastry flour Buy Sildenafil
300 ml of milk
2 eggs
1 pinch of salt
200 g of raw ham
order Cytotec 250 g of provola cheese
30 g of parmesan cheese, grated
20 g of butter

Preparation Time: 10 min.
Cooking Time: 20 min.
Total Time: 30 min. + 30 min. for resting

How to make Savory Crêpes with Ham

Put in a mixing bowl flour and salt. Start pouring, slowly, the milk. Stir until you get a mixture plain and smooth.

Aside, whisk the eggs, then add them to the batter.

Keep stirring till you get a plain and smooth batter.

Cover the bowl with some plastic wrap, and refrigerate for about 30 minutes.

Take back the batter and stir.
Melt a knob of butter in a non-sticky pan, then add a spoonful of batter.


Recline and rotate the pan to evenly distribute the batter.

Cook each side for about one minute, turning it upside-down with a spatula.

As your crêpes are ready, pile them on a dish.

Now stuff your crêpes by putting some ham and provola in the middle.

Fold in half, put back in the pan and cover with some parmesan. Cover with a lid and let cook on a low heat for about 5 minutes, or till the provola will be nicely stringy.

Serve your Savory Crêpes with Ham and Provola.

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