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
- 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.
- 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.
- 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.