Crepes With Camembert And Fried Salami
Savoury, cheesy crepes can do double duty as either a brunch or a quick dinner. You can fully make this recipe a day ahead, then just extend the baking time to make sure all of the cheese gets thoroughly melted.
Ingredients
- Basic crepes
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 cup milk
- 2 Tbsp butter melted
- Pinch of salt
- Butter for cooking crepes
- Filling
- 1/4 cup salami thinly sliced
- 1 small round camembert sliced
- 1/2 cup mozzarella grated
- Salt and pepper to taste
Instructions
- For the crepes: whisk all ingredients together until smooth. Melt 1/2 teaspoon butter in a nonstick pan over medium heat. When melted, add enough batter to barely coat the bottom of the pan. Cook until the batter looks set (30 seconds). Then, using a spatula, flip the crepe and cook for an additional 15 seconds. Remove from the pan and reserve, then repeat with the remaining batter.
- When finished making the crepes, place the pan back over medium heat. Add the sliced salami and cook, tossing often, until the salami is browned. Remove from heat.
- To assemble: fill 1/4 of a crepe with a mixture of camembert, mozzarella and fried salami. Then season, to taste, with salt and pepper. Fold the crepe in half, then in half again. Place in an oven-safe dish and repeat with the remaining crepes and ingredients. Sprinkle with any leftover mozzarella. Place the crepes in a 30-degree oven until the cheese is melted, about 10 minutes. Serve immediately.
