Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: School's Out
Print
Crepes
Total:
50 min
Active:
45 min
Yield:
4 servings (2 crepes each)
Level:
Easy
Total:
50 min
Active:
45 min
Yield:
4 servings (2 crepes each)
Level:
Easy

Ingredients

  • 1 cup all-purpose flour
  • Small pinch salt
  • 2 large eggs 
  • 1 1/2 cups whole milk 
  • 3 tablespoons butter, melted, plus more as needed for the pan 
Fillings:
  • Chocolate-hazelnut spread
  • Shredded cheddar 
  • Sliced ham (prosciutto cotto) 

Directions

Combine the flour, salt, eggs, milk and melted butter in a blender and blend until smooth. Pour into a measuring cup and allow the batter to rest at room temperature for 15 minutes.

Heat a 12-inch nonstick skillet over medium heat. Brush with melted butter. When hot, ladle about 1/3 cup batter into the pan and cook until golden, about 2 minutes. Flip and cook on the reverse side for another 1 to 2 minutes. Remove the crepe from the pan and repeat with the remaining batter.

Fill each crepe with either chocolate-hazelnut spread or cheddar and ham.

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