John Myers
Crepe: Crepe’s with Parma Ham and Goat Cheese
The perfect crepe: crepe’s with parma ham and goat cheese recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 200 ml Milk
- 250 ml Natural carbonated mineral water
- 2 Eggs
- 50 g Liquid butter
- 1 pinch Salt
- 2 Discs Parma ham
- 2 Discs Goat cheese soft
- Cress
- Pepper from the grinder
- Mix the eggs with the milk, add the flour and gradually stir in the butter and add salt. Let the dough stand for half an hour now add the water.
- Cut the ham and cheese into small pieces.
- Bake the dough thinly in a little fat, top with the ham and cheese, pepper and fold it up. Finally sprinkle with cress.
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