These are classic and universally popular. Make the basic crepes by following this master recipe.
The crepes can be folded into quarters (Hampstead Creperie Style) or just sides can be folded in, like in this photo. The addition of garlic powder is something I have seen the Hampstead Creperie chefs do and it adds a lovely savoury note to the filling and to balance the cheesiness.
You really need a nice sharp green salad, ideally with some rocket, red peppers and sliced red radishes to complement the richness of the crepes. And of course the mandatory glass of wine!
To make mushroom (vegetarian) crepes:
- Stir fry some sliced mushrooms over high heat with thyme or marjoram and some grated garlic. Add salt and pepper to taste and use in place of the ham in the recipe below.
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
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Ingredients
- 8 basic French crepes see recipe link above
- 6 tablespoons unsalted butter
- 2 cups grated cheese any combination of Gruyere, cheddar, and other melting cheeses
- 8 slices ham any ham you like
- sprinkling garlic powder
- salt and pepper to taste
Ingredients
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Instructions
- Heat a heavy frying pan over medium heat and melt 1 1/2 tablespoons of butter in a (the frying pan should be slightly bigger than the diameter of the crepe)
- As soon as the butter is foaming, fold 2 crepes in half and place them side by side on the foaming butter.
- Place about 2 heaped tablespoons of cheese to each and top with the ham slices. Fold the ham slices to fit if necessary.
- Fold over the crepe so that it's quartered. Cook on low heat until both sides are crisp and golden.
- You can add a third crepe once you have space on one side of the pan. Add butter to that side and add a folded crepe. See photo above.
- You can also make the crepes by just folding in the sides and turning it over once. See photo.
- Continue with the remaining crepes and butter and serve 2 crepes each with a fresh green salad.
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