Crêpe Jambon-Fromage

Ingredients(for 1 large filled crêpe per person)

• 1/2 cup Whole wheat flour (farine de blé complet)
• 3/4 cup Low-fat milk (lait demi-écrémé)
• 1 Large egg (œuf)
• 1 tablespoon Olive oil (huile d’olive)
• 2 slices Lean cooked ham (jambon blanc)
• 1/2 cup, grated Reduced-fat Emmental cheese (fromage râpé)
• To taste Freshly ground black pepper (poivre noir) - optional
• 1/4 teaspoon Salt (sel)
• 1 tablespoon Chopped fresh parsley (persil frais) - optional
• As needed Cooking spray or extra olive oil (for pan greasing)

Instructions

1. 1

   In a mixing bowl, whisk together the whole wheat flour and salt. Make a well in the center and add the egg, then gradually pour in the milk while whisking until a smooth batter forms. Stir in 1 teaspoon of olive oil.

   5 minutes

   Let the batter rest for at least 10 minutes to ensure tender crêpes.

2. 2

   Heat a non-stick skillet over medium heat and lightly grease with cooking spray or a drop of olive oil. Pour a small ladle of batter into the skillet, swirling to coat the bottom evenly.

   2 minutes

   Tilt the pan quickly after pouring to create a thin, even layer.

3. 3

   Cook the crêpe for about 1-2 minutes until the edges lift and the bottom is lightly golden. Flip gently and cook the other side for 1 minute.

   3 minutes

   Use a spatula to loosen the edges before flipping for perfect results.

4. 4

   With the crêpe still in the pan, sprinkle half the cheese over one half of the crêpe and lay a slice of ham on top. Season with pepper and parsley if desired.

   2 minutes

   Add cheese first so it melts perfectly under the ham.