John Myers
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Crepes, Filled with Pizzas
The perfect crepes, filled with pizzas recipe with a picture and simple step-by-step instructions.
dough
- 150 g Flour
- 2 Eggs
- 250 ml Milk
- 1 pinch Salt
filling
- 250 g Herbal cream cheese
- 2 Garlic cloves
- 1 tbsp Lime zest
- 50 g Pickled, dried tomatoes
- 100 g Mountain cheese, grated
- Black pepper from the mill
- Salt
- 200 g Cooked ham
Crepes (dough)
- Mix all ingredients into a smooth, liquid dough and let it rest for about 30 minutes and, if necessary, stir in a little milk again, as the flour can swell again within an hour.
- Now stand a pan on the stove over medium heat, add a few drops of oil and wipe off the excess oil with kitchen paper. there must be no oil to be seen. Now remove the pan from the heat and put a ladle of the batter into the pan, move the pan so that the batter is well distributed and then put it back on the stove.
- When the dough is well thickened, turn the crepes over and fry again for about 1 minute on the other side, then remove from the pan and place on a wire rack and let cool down well. Do the same with the rest of the dough.
filling
- Put the herb cream cheese in a bowl and grate the garlic. Now add the lime zest. Finely dice the sun-dried tomatoes and also add the grated mountain cheese. Now mix everything well with a fork and season with salt and pepper.
Assembly and finish
- Place a crepes on a board and spread some of the cream cheese filling and then place the cooked ham on top. Now roll up the crepe and wrap it in cling film – like candy – and knot the ends well. Do the same with the other crepes and then chill in the refrigerator for at least 2 hours.
- To serve, take the rolled crepes out of the refrigerator, cut the knots with scissors and wrap them out of the cling film and then use a very sharp knife to either cut the crepes at an angle or cut them into slices.
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