Ham and Feta Cheese Crepes, Recipe and Photo Shoot
We are used to eating crepes with jam or honey, but every time we have them at home I take one and have it with cheese. That's why when I saw this recipe in the book I knew it had to be the next on the list. I made a slight change, though. I added some basil. I love the basil-cheese combination. I couldn't help it :) And the good thing about this recipe is that the longer it stays in the fridge the tastier it is.For this recipe you will need:
For the crepes:
2/3 cup water
2/3 cup milk
15 tablespoons flour
1/2 teaspoon salt
2 tablespoons oil ( and some for frying)
some fresh basil leaves
For the filling:
500 grams (2 cups) white cheese
3 tablespoons cream cheese
200 grams ham
For the topping:
1 cup shredded cheese
1/2 cup milk
1 tablespoon cream cheese
First beat the eggs and slowly add the flour, water, milk, salt and oil. Add the sliced basil leaves and mix well. The batter shouldn't be too thick so you may need to add some water or milk.
Fry the crepes in the usual way. In a frying pan pour from the batter enough to cover the pan. Fry on both sides. Repeat with the remaining batter and grease the pan if it is needed.
For the filling mix the shredded cheese with the cream cheese and the ham. Beat the eggs and add them to the cheese mixture.
Now, let's make the topping. Beat the eggs, add the milk, the cheese and the cream cheese and mix well.
Take one crepe and place it on a greased baking pan, put some of the filling and then another crepe. As if you were making a cake with many layers. When you use all the crepes, pour the topping on top and put it in the oven.
Bake for 40 minutes at 200 degrees.