Cordon bleu crepes

Name: Cordon bleu crepes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 TABLESPOONS + 40 g soft butter or margarine; 100 g Flour; 1/4 l Milk; 3 Eggs (size M); 7-10 Tbsp Salt; 8 discs cooked ham (approx. 40 g each); 8 discs Gouda cheese (approx. 25 g each); 50 g Breadcrumbs; 3 TSP Honey; 1 TEASPOON medium hot mustard; 1 TEASPOON Lemon juice; 2 stem(s) Thyme; 7-10 Tbsp Pepper; 7-10 Tbsp Orange slices and parsley; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 TABLESPOONS + 40 g soft butter or margarine
100 g Flour
1/4 l Milk
3 Eggs (size M)
7-10 Tbsp Salt
8 discs cooked ham (approx. 40 g each)
8 discs Gouda cheese (approx. 25 g each)
50 g Breadcrumbs
3 TSP Honey
1 TEASPOON medium hot mustard
1 TEASPOON Lemon juice
2 stem(s) Thyme
7-10 Tbsp Pepper
7-10 Tbsp Orange slices and parsley
baking paper

Directions

1
Melt 2 tablespoons of fat, let it cool down a little. Mix flour, milk, eggs and 1 pinch of salt to a smooth dough. Stir in the fat and let the dough swell for at least 10 minutes.
2
Heat 3 tablespoons of fat in portions in a small coated pan (20 cm Ø). Add a little dough to each portion and immediately spread it thinly by swivelling the pan. Bake for just under 1 minute, turn and bake for another 30 seconds.
3
Bake 8 crêpes in total. Stack the finished crêpes on a plate. Cover half of each crêpe with 1 slice of ham and cheese. Fold over the unfilled half. Then fold up again to form triangles.
4
Place the crêpes on a baking tray lined with baking paper. Mix 40 g fat, breadcrumbs, honey, mustard and lemon juice. Wash the thyme. Pluck off leaves, chop them and mix into the crumbs. Season with salt and pepper.
5
Sprinkle the crêpes with the crumbs and bake in a preheated oven (electric oven: 200 °C/recirculating air not recommended/gas: level 3) for approx. 12 minutes. Garnish with orange slices and parsley.