Filled crepe with cucumber-tomato salad

Prepare the ingredients. This is what awaits on your plate - a savory crepe with ham and mozzarella complemented by a fresh vegetable salad, prepare your ingredients beforehand so the work goes smoothly 🥞🥗🔥

Prepare the batter. In a bowl, mix the milk, flour and eggs and whisk into a smooth batter without lumps.

Pour onto the pan. Heat a little oil in a pan over medium heat and pour a thin layer of batter, spreading it evenly.

Cook the crepe. Cook the crepes on both sides until golden, about 1-2 minutes. One crepe is enough per serving, but you'll probably make several (so you might have leftovers for breakfast

Fill the crepe. Place ham on the finished crepe, tear the mozzarella and fold into a roll or pocket shape.

Finish the crepe. Briefly fry the wrapped crepe on both sides over medium heat so the cheese inside melts. About 2 minutes on each side

Prepare the cucumber. Cut the cucumber into larger cubes.

Prepare the tomatoes and onion. Cut the tomatoes into eighths and optionally dice the onion.

Prepare the salad. Toss the vegetables with olive oil, season with salt and pepper. Optionally with onion

Serve. Serve the crepe with the salad 🍽️✨