Golden Egg Crepes
In a bowl, combine flour and salt. Add eggs one at a time, beating to produce a smooth batter. Add oil, milk, soda water or beer and continue beating until smooth. Cover and let stand for 30 minutes to 1 hour. After a trial crepe has been made, add the additional milk or water needed to produce a batter with the consistency of cream.
- 3 eggs
1 cup milk
1 cup soda water or beer
1/2 teaspoon salt
3 Tablespoons salad oil (vegetable or canola oil)
1 and 1/2 cups unsifted all-purpose flour
about 1/2 cup additional milk or soda water
To make the crepes, heat a 6- or 7-inch crepe pan, and rub with a paper towel that has been dipped in oil. Repeat between crepes. Use a 1/4 cup measure for dipping up batter. Pour into crepe pan, tilting the pan so the batter is coated evenly. Turn with a spatula or pancake turner. Crepes should be thin and golden brown on both sides. Stack on a plate until ready to fill.
For The Filling:
- 12 eggs - separated
- 2/3 cup milk
- 2 ounces Parmesan cheese
- 4 slices of finely chopped ham
- 1/4 cup unsalted butter - melted
- salt and pepper to taste
- additional butter
Preheat oven to 425 degrees.
Beat egg yolks, milk cheese, salt and pepper until light and fluffy. Add chopped ham and melted butter. Whip 12 egg whites separately until they form soft peaks, and fold into egg yolk mixture. Cook slowly in a double boiler, stirring continuously with a wooden spoon. When cooked, the eggs should be removed from heat. Stir in additional 3 Tablespoons of unsalted butter and allow to cool.
When cooked, stuff and roll crepes with the egg and ham mixture and place in a lightly buttered casserole or oven-proof dish. Refrigerate until ready to serve. Bake crepes for 10 minutes until lightly browned and bubbly. Serve at once (topped with Hollandaise sauce if desired).
Makes 8 servings.
Golden crepes with a creamy ham, egg and cheese filling. From the book Entertaining With Eggs. It's an old school recipe that really stands the test of time.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 2970. Submitted 1/6/2011.