Ingredients

(For about 20 crêpes)

​

3 eggs

2 cups flour

3 1/4 cups milk

A pinch of salt

Half a stick of butter to grease the pan

Ham slices

Grated cheese

Herbes de Provence

A pinch of salt

 

 

Instructions

 

1 - In your blender, pour the eggs, the flour, the milk, the salt and blend together until smooth. If the batter seems too thick, add a little bit of milk at a time. It should be thinner than pancake batter but thick enough for the crêpe to have the right consistency.

 

2 - Heat a non-stick frying pan (the flatter it is, the better) on medium-high heat. (Heat may need to be adjusted.) When hot, grease the pan with butter. Then, pour a small amount of your batter into the pan and swirl the pan a little bit to evenly spread the batter. 

3 - Right away, add the ham in pieces and the cheese on top. Cover with a lid. When the edges of the crêpe become golden brown and unstick from the pan (check often), flip it over and cook the other side for a few seconds. Fold the crêpe like a triangle. Sprinkle with the herbes de Provence and place in a place.

Grease your pan each time you want to make a crêpe (prior to pouring the batter). You don’t need to grease a second time when it's time to flip the crêpe over.