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Categories:
all-purpose salt eggs milk brandy butter red cherry tomatoes yellow cherry tomatoes basil parsley balsamic vinegar extra-virgin olive oil black pepper cucumber red onion vegetable oil Swiss cheese ham
Viewed: 45 - Published at: 8 years agoIngredients
- 1/2 cup all-purpose flour
- Coarse salt
- 3 eggs, beaten
- 3/4 cup milk
- 2 tablespoons brandy (purchase a 2-ounce nip if you dont want a large bottle)
- 2 tablespoons melted unsalted butter
- 1 pint red cherry tomatoes
- 1 pint yellow cherry tomatoes
- 10 fresh basil leaves, chopped
- 1/2 cup fresh flat-leaf parsley leaves (a handful)
- 2 tablespoons balsamic vinegar (eyeball it)
- 3 tablespoons extra-virgin olive oil (EVOO)
- Coarse black pepper
- 1/2 seedless cucumber, quartered lengthwise and chopped into bite-size pieces
- 1 bunch of watercress, stemmed and coarsely chopped
- 1 small red onion, thinly sliced
- Vegetable oil, for cooking crepes
- 2 cups shredded Swiss cheese (from an 8-ounce brick)
- 1/2 pound thinly sliced Black Forest ham, chopped into ribbons
Method
- For the crepe batter, combine the flour and a pinch of salt in a bowl and make a well in the center.
- Add the eggs, milk, and brandy to the well and whisk to combine.
- Stir in the melted butter.
- Cover the batter and set aside for 20 minutes.
- While the batter is resting, halve the red and yellow cherry tomatoes and add them to a salad bowl.
- Add the basil, parsley, balsamic vinegar, EVOO, salt, and pepper.
- Toss to coat.
- Add the cucumbers, watercress, and onions.
- Preheat a 10-inch nonstick skillet over medium-low heat with a drizzle of vegetable oil.
- Cover the bottom of the skillet with just enough batter to coat, lifting and shaking the skillet to help the batter along.
- Let the crepe cook and lightly brown on one side, just about 1 minute.
- Turn the crepe with a rubber spatula, lifting up the edges, then use a toothpick or your finger to flip it over.
- Once it is flipped, scatter some of the cheese and ham on top.
- Season with a little salt and pepper, then fold the crepe over and continue to cook until the cheese starts to melt.
- Transfer the crepe to a plate and cover with foil to keep warm.
- Repeat this 7 more times to serve 2 crepes per person.
- Divide the 8 crepes among 4 serving plates; serve some salad next to the crepes.
