Crêpes

with rocket, Glocken-Beune Asparagus Ham and cheese

Ingredients

Serves 4

Preparation time: 20 min.
Cooking time: approx. 20 min.
Resting time: approx. 30 min.

 

1 handful of rocket, approx. 30 g
250 g soft cheese, e.g. stracchino or mozzarella
70 g flour
200 ml milk
1 egg
Salt, freshly ground pepper
Approx. 4 tablespoons clarified butter
250 g Glocken-Beune Asparagus Ham

 

For serving: 1 handful rocket

Preparation

  1. Rinse the rocket and dab it dry. Trim it of coarse stems and chop finely.
  2. Cut soft cheese into thin slices.
  3. Mix the flour in a bowl with the milk. Add the egg, salt and pepper and mix to form a smooth batter. Mix in the chopped rocket and allow the batter to stand for approx. 30 minutes.
  4. Pre-heat the oven to 200 °C (we recommend top and bottom heat).
  5. Line the baking tray with baking paper.
  6. Heat up 1 tablespoonful of clarified butter in a small frying pan (with a diameter of approx. 20 cm), pour in 1 ladleful of batter, bake for 1–2 minutes on either side until golden, and then set aside, keeping it warm.
  7. Bake a further 7 pancakes with the remaining batter and keep warm.
  8. Fill the crêpes with soft cheese and ham, fold them into quarters, and bake them in the oven for approx. 2 minutes. Remove the crêpes from the oven and arrange on pre-warmed plates. Season with a sprinkling of salt and freshly ground pepper, and garnish with rocket to serve.