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Wild garlic crêpe "Cordon bleu"

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Ingredients for 2 servings:

  • 200 g flour
  • 400 ml milk
  • 2 pinches of salt
  • 3 tbsp, heaped wild garlic, shredded, frozen
  • 2 eggs
  • Oil for frying
  • 4 slices of cooked ham
  • Ketchup or Ajvar

Instructions

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

Weigh the flour and make a well in the flour. Crack the eggs, add them, and mix everything together with the salt in a mixer until finely blended. Let the batter rest for 30 minutes, then stir in the wild garlic. Lightly oil a pan and cook 6 crêpes on both sides at temperatures between 6 and 9. Brush one crêpe with ketchup or ajvar, top with a slice of cooked ham, and cover with another crêpe. Brush the crêpe with ketchup or ajvar, top with a slice of cooked ham, and cover with another crêpe. This recipe makes 2 wild garlic crêpes “Cordon Bleu.” Serve with a green salad.

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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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