Stuffed crêpes with cheese crust

Name: Stuffed crêpes with cheese crust
Yield: 1
Ingredients: 4 TABLESPOONS + some butter/margarine; 125 g Flour; 150 ml Milk; 3 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 medium onion; 250 g Schmand; 75 g diced lean raw ham; 1 knife tip gem. caraway; 100 g Gouda (play); 1/2 bunch Chives

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

4 TABLESPOONS + some butter/margarine
125 g Flour
150 ml Milk
3 Eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 medium onion
250 g Schmand
75 g diced lean raw ham
1 knife tip gem. caraway
100 g Gouda (play)
1/2 bunch Chives

Directions

1
Melt 2 tablespoons of fat, let it cool down a little. Mix flour, milk, ##eggs## and 1/2 tsp. salt. Stir in fat. Let dough swell for about 15 minutes.
2
##peel and finely dice the onion## Mix with ##shmand## and ham. Season to taste with salt, pepper and possibly caraway.
3
Heat 2 tablespoons of fat in portions in a large frying pan. Bake 2-3 small crêpes (approx. 10 cm Ø) in it at once. Bake a total of 12 crêpes.
4
Spread the ham cream over the crêpes. Roll up carefully. Divide into 4 greased ramekins or place them all in 1 large ramekin.
5
Grate the cheese and sprinkle on the crêpes. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 15 minutes. Wash the chives, shake dry, cut into fine rolls and sprinkle on top.