• 3 tablespoons Melted butter or vegetable oil (plus extra for frying)
• 1 teaspoon Salt
• 1 pinch Pepper
For the Filling
• 10 Square slices of Ham
• 10 Slices of Edam cheese
For the Topping
• 1 cup (200g) Grated cheese (mozzarella or Edam)
• 1 package (250ml) Heavy cream
METHOD
1. In one bowl, mix the flour, sugar, salt, and pepper. In another bowl or in the mixer bowl, beat the eggs well and add the milk. Mix well and add the butter or vegetable oil. Gradually add the flour until you make a batter that is not too watery. Then, strain the mixture to remove any lumps, cover the bowl with plastic wrap, and set aside for 30 minutes.
2. Lightly grease a small non-stick pan and once hot, pour in a small amount of the batter (just enough to cover the bottom of the pan). When the crêpe is cooked on one side, flip it to cook the other side. Carefully remove the crêpe from the pan and repeat the same process until all the batter is used. Preheat the oven to 180°C (350°F).
3. Lay out a crêpe on a plate or your work surface and place a slice of ham and a slice of cheese on top. Carefully roll up the crêpe and place it in an ovenproof dish. Do the same with the remaining crêpes.
4. Sprinkle the surface with the grated cheese, pour over the heavy cream, and cover the dish with parchment paper and aluminum foil.
5. Bake in the preheated oven for 30 minutes. Remove the aluminum foil and continue baking for another 15 minutes or until the surface is golden brown.
