Stuffed crepe with leaf lettuce
By chef Gulasch
Savory crepe filled with a light salad and a simple filling. Ideal for a quick lunch.
- 13 min
- total
- Medium
- level
4 min prep · 9 min cook
What you will need
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Ham 2 slice -
Mozzarella 0.5 pcs -
Salad Mix 0.25 pcs -
Eggs 0.5 pcs
-
Plain Flour 25 g -
Milk 50 g -
Olive Oil 0.25 tbsp
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Steps to cook
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Prepare the ingredients. This is what you'll have on the plate – a savory crepe with ham and mozzarella served with fresh salad; prepare the ingredients in advance so the work goes smoothly 🥞🔥
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Prepare the batter. In a bowl, mix milk, flour and eggs and whisk with a whisk into a smooth batter without lumps.
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Pour onto the pan. Heat a little oil in a pan over medium heat and pour a thin layer of batter, spreading it evenly.
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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 more (so you'll have some left for breakfast
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Fill the crepe. Place ham on the finished crepe, tear the mozzarella and fold into a roll or pocket.
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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
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Serve. Serve with washed leaf lettuce 🍽️✨You can season with a little oliváče
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