Crespelle with ham, onion, caraway sour cream and gratinated with cheese

Name: Crespelle with ham, onion, caraway sour cream and gratinated with cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 25 g Butter or margarine; 3 Eggs (size M); 125 g Flour; 150 ml Milk; 7-10 Tbsp Salt; 4 Onions; 300 g Schmand; 1 Egg yolk (size M); 100 g diced smoked ham; 7-10 Tbsp Pepper; 7-10 Tbsp ground caraway; 30 g clarified butter; 75 g grated gouda cheese; 7-10 Tbsp Chives; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

25 g Butter or margarine
3 Eggs (size M)
125 g Flour
150 ml Milk
7-10 Tbsp Salt
4 Onions
300 g Schmand
1 Egg yolk (size M)
100 g diced smoked ham
7-10 Tbsp Pepper
7-10 Tbsp ground caraway
30 g clarified butter
75 g grated gouda cheese
7-10 Tbsp Chives
7-10 Tbsp Grease

Directions

1
Melt the fat. Mix eggs, flour, milk and a pinch of salt. Stir in the fat and let it swell for 15 minutes. Peel and finely chop the onions. Mix sour cream and egg yolk. Fold in onions and smoked ham.
2
Season with salt, pepper and caraway seeds. Heat the clarified butter in portions in a large pan. Bake three pancakes (about twelve centimetres in diameter) from the dough 4 times in succession.
3
Fill with the cream and roll up. Pour into four greased ramekins and sprinkle with cheese. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for ten minutes.
4
Sprinkle with chives.