Try this delicious crepe recipe!
Pre heat the oven to 150C.
Place flour, salt and nutmeg in a large bowl and form a wellin the middle. Add the eggs and begin to whisk gradually bringing in the flour. Slowly add the milk until well combined before adding the chives.Allow the batter to rest in the fridge for 1 hour.
Grease a crepe pan with the butter. Spoon half a ladle-full of batter and spread evenly by agitating the pan to make it as thin as possible. Cook for 1 minute and then flip. Cook for a further 30 seconds. Remove from the pan and continue the process.
Sprinkle each crepe with freshly grated cheese and lay onepiece of ham on top of the cheese. Roll each crepe and keep them warm in the oven.
In a saucepan bring water and vinegar to the boil, then, turndown to a simmer. Gently crack eggs in a glass, one at a time and slip into the water. Poach for 3 minutes until just set, then with a slotted spoon remove from the water and drain on paper towel. Season the eggs with salt.
Serve two warm crepes per person with a poached egg on each plate, topped with a little grated cheese (optional) andsome chives.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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