Crêpes Cordon bleu
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp For the crêpe batter:
- 2 TABLESPOONS Butter
- 100 g Flour
- 1⁄4 l Milk
- 3 Eggs (Gr. M)
- 7-10 Tbsp Salt
- 3 TABLESPOONS + 40 g soft butter
- 8 discs cooked ham (approx. 40 g each)
- 8 discs Gouda (ca. 25 g)
- 50 g Breadcrumbs
- 3 TSP Honey
- 1 TEASPOON medium hot mustard
- 1 TEASPOON Lemon juice
- 2 stem(s) Thyme
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Orange slices and parsley
- baking paper
Directions
- 1
For the crêpe dough, melt the butter and let it cool down a little. Mix flour, milk, eggs and 1 pinch of salt to a smooth dough. Stir in the butter and let the dough swell for at least 10 minutes.
- 2
Heat 3 tablespoons of butter in portions in a small coated pan (20 cm Ø). Add a little dough to each portion and immediately spread it thinly by tilting the pan. Bake for about 1 minute, turn and bake for another 30 seconds.
- 3
Bake 8 crêpes in total. Stack the finished crêpes on a plate.
- 4
Preheat oven (electric cooker: 200 °C/circulating air not recommended/gas: see manufacturer). For the filling, cover half of each crêpe with 1 slice of ham and 1 slice of cheese. Fold over unfilled half.
- 5
Then fold up again to form triangles. Place the crêpes on a baking tray lined with baking paper.
- 6
Mix 40 g butter, crumbs, honey, mustard and lemon juice. Wash the thyme. Pluck off leaves, chop them and mix into the crumbs. Season with salt and pepper. Sprinkle the crêpes with the crumbs and bake in a hot oven for about 12 minutes.
- 7
Possibly garnish with orange slices and parsley.
Nutrition Facts
760 kcal
34 g
46 g
48 g
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