Recipe by cfletcher
Authentic French Canadian crepe! I got this recipe several years ago when I had lunch in a small cafe in Quebec City. I had never tried a crepe before but it was delicious...black forest ham, lots of melted mozzarela cheese and asparagus tips...all of that wrapped in a very light crepe (or pancake) batter...and covered with maple syrup! This recipe has become a staple in my home over the years. Can double as a breakfast or a quick dinner.....and it tastes great no matter what time of day or night this is served. This was definitely a case of love at first bite!
Top Review by msmia
Made for PAC Fall '06 I used canned asparagus to stay true to the recipe (despite my instinct to steam fresh spears) and I now know that I really hate canned asparagus. Aside from that, I liked this better when I flipped the crepe in the pan before stuffing it w/ the filling. When made as written I thought the crepes were too "goopy" on the inside. One great thing about this recipe is that the crepe mixture refridgerates well so you can make them "to order" instead of all at once. Also I didn't care for the maple syrup finish for this -- just not a fan of sweet w/ cheese & veges.
- 1 cup flour
- 1 1⁄2 cups milk
- 2 eggs
- 2 tablespoons sugar
- 1 tablespoon oil
- 1⁄8 teaspoon salt
- 8 ounces mozzarella cheese, shredded
- 1 (14 ounce) can asparagus spears (warmed and drained of liquid)
- 8 -10 ounces black forest ham
Directions See How It's Made
- Use a non-stick frying pan (or if you don't have one, a very lightly greased pan) and heat it to medium.(I like LARGE crepes -- so I used a large non-stick frying pan -- but you can use a smaller one for smaller size crepes).
- In a bowl, combine flour, milk, eggs, sugar, oil and salt. Beat until well blended (no lumps).
- When the pan is hot, add 3 - 4 tbsps. of batter. Swirl the batter until the bottom is coated and part way up the side of the pan.
- Add 1/4 of the mozzarela cheese, ham (I like to use shredded ham but you can cut up the ham into small pieces),asparagus tips.
- Cook until the edges of the crepe start to come away from the side of the pan and the bottom is golden brown (about 5 minutes).
- Using a spatula, slowly fold the crepe in half and repeat until all of your crepes are made. Should yield about 4 large.
- Serve immediately with a bit of butter on top and maple syrup -- pure comfort !