- 6
Ingredients
- CREPES:
- 3/4 cup all-purpose flour
- 2/3 cup each water and milk
- 2 eggs
- 1 tablespoon salad oil
- 1/8 teaspoon salt
- FILLING:
- 1 cup fresh cheese made with hhole milk or ricotta
- cheese
- 1/2 cup each shredded parmesan and provolone
- cheese
- 1/4 cup slivered proscuitto or baked ham
- TOPPING:
- 2 tablespoon butter or margarine
- 1 cup (4 oz) shredded fontona or jack cheese
Preparation
Step 1
To make crepes,place in a blender or food processor the flour,water,milk,eggs,oil and salt;whirl or process (stopping motor to scrape down sides of container once or twice) until smooth.Cover batter and let stand for 1 hour or more;stir well before using.Into a well-oiled 6 to 7 inch crepe pan or other flate bottom frying pan over medium heat,put 1 1/2 to 2 tablespoons batter,quickly tilting pan so batter flows over entire flat surface.Cook until crepe appears dry and edge is lightly browned.Turn once to brown lightly on both sides,then turn out onto a plate.Stack crepes as they are completed.You should have 12 to 16 crepes.To make filling combine Fresh cheese.Parmesan cheese,
provolone cheese and proscuitto until well blended.Spoon an equal amount of mixture down center of each crepe and roll to enclose.Place filled crepes,side by side in a greased shallow baking dish about 8 by 12 inches.Dot with butter and sprinkle evenly with fontina cheese.Bake in a 350* oven for 25 to 30 minutes or until cheese topping is melted and lightly browned.Serve at once.