It’s Pancake Tuesday!
Traditionally, pancakes were eaten on this day to use up rich, indulgent foods like eggs and milk before the 40-day fasting season of Lent began.
Ingredients:
For the crepes:
- 1 cup milk
- 1 egg
- 1/2 cup plus 1 Tbs. all-purpose flour
- 1/2 tsp. canola oil
- 1/2 tsp. salt, plus more, to taste
- 8 tsp. unsalted butter, plus more for brushing pan
**For the filling: **
- 1 lb. Black Forest ham, thinly sliced
- 8 oz. Gruyère cheese, thinly sliced
- Freshly ground pepper, to taste
Directions:
- To make the crepes, in a blender, combine the milk, egg, flour, oil and the 1/2 tsp. salt and blend until smooth, about 1 minute. Cover and refrigerate for at least 2 hours or up to overnight.
- In a crepe pan (or non-stick frying pan) over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter to make 8 crepes.
- To assemble, on a clean work surface, lay a crepe flat. Arrange 2 oz. of the ham on the crepe and top with 1 oz. of the cheese. Season with salt and pepper. Fold the crepe into quarters. Repeat with the remaining crepes and filling.
- Lightly brush the crepe pan with butter and set over medium heat. Place the crepes in the pan and cook, turning once, until the cheese begins to melt, 1 to 2 minutes per side. Serve immediately.
