Crêpes cordon bleu
- For the crêpe dough:
- 2 EL Butter
- 100 g flour
- 1⁄4 l Milk
- 3 Eggs (Gr. M)
- salt
- 3 EL + 40 g soft butter
-
8 slices cooked ham (approx. 40 g each) - 8 slices Gouda (approx. 25 g)
- 50 g Breadcrumbs
- 3 TL Honey
- 1 TL medium hot mustard
- 1 TL Lemon juice
- 2 stem (s) Thyme
- Salt, pepper
- Orange slices andParsley
- baking paper
60 minutes
simple
- 1.
- For the crepe dough the but Melt it and let it cool down a little. Mix the flour, milk, eggs and a pinch of salt to form a smooth dough. Stir in butter and let the dough swell for at least 10 minutes.
- 2.
- Heat 3 tbsp butter in portions in a small coated pan (20 cm Ø). Add a little dough each time and immediately distribute it thinly by swirling the pan. Bake for almost 1 minute, turn and bake for another 30 seconds.
- 3.
- Bake a total of 8 crepes. Stack the finished crêpes on a plate.
- 4.
- Preheat the oven (electric stove: 200 ° C / convection not recommended / gas: see manufacturer). For the filling, cover half of each crepe with 1 slice of ham and cheese. Fold over the unoccupied half.
- 5.
- Then fold it up again so that triangles are created. Place the crepes on a baking tray lined with baking paper.
- 6.
- Mix 40 g butter, breadcrumbs, honey, mustard and lemon juice. Wash thyme. Pluck leaves, chop and mix with the breadcrumbs. Season with salt and pepper. Sprinkle the crêpes with the crumbs and bake in the hot oven for about 12 minutes.
- 7.
- Possibly. Garnish with orange slices and parsley.
1 person approx.:
- 760 kcal
- 48 g protein
- 46 g fat
- 34 g carbohydrates
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