The ham and cheese crepes are an easy and tasty dish that is perfect for lunch, breakfast, and brunch.
Keyword: Low Carb Ham and Cheese Crepes Recipe
Author: Gouher Munshi
Dinner plate for piling crepes
A very thin and flat spatula
A pastry brush
6OunceCream cheese(softened in the microwave)
1/3Cup Parmesan cheese(grated)
1 1/2tbspCoconut flour(optional for improving texture)
1/8 tspXanthan gum(2-3 pinches)
1tbspbutter or ghee (melted)
Ham and Swiss Filling
8SlicesBlack Forest ham(3 oz)
6 ozcheese (Swiss)(grated)
Keep the cream cheese, eggs, erythritol, and parmesan cheese in the blender. Blend over low till all ingredients combined well. With a running blender, add some coconut flour and xanthan gum on the batter and keep blending till thick, rubbing the sides down for some time. Complete with a blender at medium speed for some time. Let the batter sit for about 10 minutes.
Prep the Pan
Keep a non-stick pan on the medium heat. Try to check by dropping little water, and if it sizzles, then it is ready. Lower the heat with a tiny bit and lightly brush the pan using butter and spatula.
Tilt and Swirl
Mix the batter and pour it into a 1/4 cup measure and then pour it in the middle of the pan. Gently spread the batter with the cup. It is similar to making Indian dosa. Make crepe around 6-7 inches.
Cook, Shimmy, And Flip
Cook the crepe for 1 1/2 minutes or the top part of the crepe becomes dull and brown edges. You can touch using a finger to see if it cooked or not. Gently lift edges of crepe using a spatula from the downside. Using your other hand fingers, grip and flip the crepe and cook for 15-20 seconds.
Take out the crepe from the pan and keep it on a plate. Apply some butter by utilizing a spatula and stack the crepes over the top. Put it in the fridge to chill off.
Preheat your oven to 175 F degrees. Heat the non-stick pan on medium or low heat. When the pan becomes hot, place the crepe on it and pour 1/4 cup of grated cheese. Keep the ham over one side of the crepe and let it melt for one minute. Fold the one side of crepe without making a half-circle of ham. Then again fold and make a quarter circle. Keep it filled with crepe over the platter in the warm oven. Continue until the whole of the crepes has been fulfilled.