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Galettes – crepes with ham, cheese and asparagus à la Didi

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Ingredients for 6 servings:

  • 12 tbsp flour
  • 500 ml milk
  • 6 m.-sized eggs
  • 1 tsp salt
  • 125 g butter
  • 200 g cooked ham
  • 200 g Gouda, young
  • 2 jars of asparagus, each approx. 140 g drained weight

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Mix the flour with the milk. Add the eggs and mix in. Melt the butter and add it. Mix everything together until you have a creamy, slightly runny batter. Place the batter in the refrigerator for about 1 hour to rise. Drain the asparagus, then cut the ham and Gouda cheese into strips. Heat a crêpe pan and add a ladleful of batter. Spread the batter evenly. When the batter is dry and bubbling, turn it over. Alternate the asparagus, Gouda cheese, and ham on top. When the cheese begins to melt, roll up the crêpe. Arrange and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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