Crepes With Prosciutto Ham, Cantaloupe And Brie
|Milk||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Melted butter||3 Tablespoon|
|Thinly sliced prosciutto ham||1 Cup (16 tbs)|
|Thinly sliced cantaloupe||1 Cup (16 tbs)|
|Cut up brie||1|
Whirr all this up in a blender except filling obviously, pulsing for about 10-15 seconds until combined. Refrigerate and let rest for one hour. This batter makes about 20 or so small 7 inch crepes.
Put a little butter in a small nonstick skillet on medium heat. When warm, ladle about 1 oz of batter into the pan, swirling around (note that the first one always comes out a little funny, so make it and eat it, or toss it). When it’s ready to flip (usually about 30-60 seconds), it will be dry on top and crinkly around the edges. Use a rubber spatula to peek if necessary, when it gets close to being ready to flip it will release from the pan.
Once you flip, the other side will only take about a minute, so put your toppings on half of the crepe, like an omelet.
When done, fold and serve.