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30 Aug 2017

​Continental cheese & ham crepes

​Preparation time:15 minutes
Cooking time:30 minutes
Total time:45 minutes

Makes: 8 crepes


300ml milk
1 Waitrose British Blacktail Large Free Range Egg
1 tbsp vegetable oil plus extra for frying
100g buckwheat flour (or plain flour)
3 tbsp mayonnaise
2 tbsp Dijon mustard
8 slices cooked ham
2 x 160g packs Leerdammer Light Slices
20g butter, melted
95g bag Waitrose Lambs Lettuce


1. Beat together the milk, egg and oil. Place the flour in a bowl, slowly pour in the milk and egg mixture and beat to a smooth batter.

2. Heat a small amount of oil in a non-stick frying pan (measuring about 25cm) and add a ladleful of the batter. Swirl around the pan to make a thin crepe and cook for 1-2 minutes until golden then flip over with a spatula and cook the other side until golden. Transfer to a board and continue with the remaining batter until you have 8 crepes.

3. Mix together the mayonnaise and mustard. Preheat the grill. Spread some of the mustard mixture over 1 of the crepes then place 1 slice of ham and 2 slices of cheese on top. Fold in the sides then roll up to make a filled crepe. Place in a shallow baking dish (join-side down) and repeat with the remaining crepes. Brush the top with the melted butter. Place the baking dish under the grill and cook for about 5 minutes until the top is golden and crispy. Serve with a handful of lambs lettuce and extra mustard mayonnaise. 


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