Crepes

 

Ingredients:

1 cup all purpose flour or whole wheat flour
3 tsp sugar (optional)
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water, or milk
1 egg
vegetable oil or cooking spray

Filling:
1 egg
pepper
fresh chives
6 slices of prosciutto
6 oz. italian parmesan (parmiggiano)
6 oz. mozzarella, or any other super-melty cheese
Extravirgin olive oil

Mix all the ingredients into a bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand.

Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when they become lightly golden gently loosen the crepe with a spatula and then flip the crepe over in the pan.

The second side should cook much more quickly, so don't get distracted and let it cook too long. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.

In another bowl, mix together all the ingredients of filling. Than take 3 spoon of it and place into a crepes. Bundle the crepes with chives. Than put all the crepes into the oven for 15 minutes with 180° C until looks crispy on both sides.