Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crêpes
Filling
Utensils
One ovenproof dish (approx. 1 l), greased
How it's done
Crêpes
Mix the flour and salt in a bowl. Pour in the milk, stir until smooth. Add the water and egg, whisk to form a smooth batter. Cover and leave to stand at room temperature for approx. 30 mins. Heat a dash of oil in a non-stick frying pan. Pour ¼ of the batter into the pan to make a crêpe (approx. 15 cm in diameter). Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe and finish cooking. Slide the crêpe onto a plate. Repeat this step three more times.
Filling
Heat the oil in the same pan. Sauté the onion and rosemary for approx. 5 mins., add the chicory and cook for a further 5 mins. Add the honey and balsamic, season. Mix in the walnuts. Place one slice of ham, 2 tbsp of filling and some mozzarella on each crêpe, fold in twice and place in the prepared dish. Mix the parmesan and milk, pour on top of the crêpes along with the rest of the filling.
To finish in the oven
Approx. 10 mins. in the upper half of an oven preheated to 220°C.
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