400 ml of milk
200 g of flour
3 eggs
400 g of spinach
4 slices of serrano ham
50 g of grated cheese
150 ml of liquid cream
30 ml of extra virgin olive oil
Sal, pepper
1
Start by washing the spinachs well and chopping it into long, thin strips (chiffonade). We booked.
2
Then, prepare the dough for the crepes in a bowl: mix the flour, the eggs, a pinch of salt, the milk and the olive oil.
3
Next, take a saucepan and heat the liquid cream with a little pepper and then add the spinach. Mix well and then add the grated cheese and the ham crumbled with your hands. Reserve.
4
In a hot frying pan, rub a piece of kitchen paper moistened with olive oil. Lower the heat to a simmer, pour a ladle of batter and distribute it over the pan. Once it is cooked on one side, turn it over.
5
Spread a tablespoon of the ham and spinach mixture on a crepe. Fold well and let them cook a little more in the pan.
CategoryAPPETIZER, FIRST COURSE
Ingredients
400 ml of milk
200 g of flour
3 eggs
400 g of spinach
4 slices of serrano ham
50 g of grated cheese
150 ml of liquid cream
30 ml of extra virgin olive oil
Sal, pepper
