Ham and Cheese Crepes

I have been super busy the past two months. Just completed a very big and very important project in life that will serve as a retirement cushion. So pretty stoked! But what that necessarily entailed, was me not having time for the small pleasures in life – like cooking something exciting and blogging about it. The co-resident plays football every Saturday morning and comes home ravenously hungry. I got up early today and decided to make a decadent breakfast for him, to make up for all the days in the past few weeks that he has had to eat Maggi noodles! A ham and cheese crepe is a very nice way of saying thank you don’t you think?

Ham and Cheese Crepes

Prep time:10 mins

Cooking time: 15 mins

Serves 4-6

What you need:

For the Crepe

1 cup all-purpose flour (maida)

1 Egg

1 cup + 2 Tbsp Milk

¼ tsp Salt

Butter – for greasing the pan

For the filling

2 eggs, beaten

200 gms Ham, sliced

6 slices of Cheese (cheddar/ havarti/ montery jack)

Freshly ground black pepper

What to do:

Mix flour and salt in a bowl and form a hollow in the middle. Break the egg in it. Add half the milk and then gradually whisk till smooth. Now add the remaining milk and whisk till smooth and the surface is bubbly. Let it stand for a few mins.

Heat a heavy 9 inch frying pan and grease it with some butter. (Keep the heat med-low). Pour 1/6 th of the batter in it. Tilt the pan to move the batter around so that it covers the entire base. Cook till it is golden and the sides of the crepe start rising. Now flip it over and cook the other side as well. Set aside. Repeat the process to get 6 crepes.

Keep your beaten egg, ham and cheese ready. Reduce the heat of the frying pan to low. Lay a crepe on the pan. Spread 2-3 spoons of the beaten egg on the crepe. Lay out the cheese on top. (Restrict it to one half of the crepe). Now lay the ham over it. (You can season it at this point with some pepper. Avoid salt as the cheese and ham already have salt in them). Fold the crepe in half, over the ham and cheese. Now fold it again to make a wedge. Gently heat through till the cheese is melts. Now transfer it to a warm serving plate and sink into a decadent breakfast.

P.S. I dot my crepe with some Tabasco to cut through the richness of the ham and cheese.