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Egg crêpes with Mahón cheese & jamón

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Egg Crêpes with Mahón cheese and Jamón. Photo by Jessica Rossi

These light, fluffy, egg crêpes are a new favorite at our house. Made using a few simple ingredients, it’s a good go-to recipe when time is tight. The crêpe base needs only about 15 minutes to prep and cook, can be made in advance and refrigerated, and then assembled and warmed about 30 minutes before you are ready to eat. They can be eaten plain or stuffed with your favorite seasonal fillings — but this is my current favorite stuffed with tender-crisp green beans, jamón and Mahón cheese.

INGREDIENTS (Serves 6)

METHOD

1. Combine eggs and 1/2 cup water or milk in a medium-sized bowl. Whisk until egg is just combined with the liquid.

2. Sift in flour and whisk until fully combined and there are no lumps in the mixture. Batter should be very thin. Then, add salt, green onion and mix well.

3. Heat 1 tsp olive oil in a medium-sized nonstick skillet until warm. Swirl the skillet and use a spatula to spread oil over every inch of the bottom of the pan. Use a small ladle to add about 4 tbsp of batter to the skillet and immediately swirl the skillet to spread the batter into a thin, round-shaped crêpe.

4. Cook over medium heat until bottom is just set, about 30 seconds. Flip with a spatula and cook the other side until just cooked through, about 30 seconds. Immediately transfer the crepe to a plate and set aside. Continue to cook the rest of the crepes in the same manner. If the batter becomes too thick to spread, add 2 tbsp water to the batter, mix well and try again.

5. To assemble, divide evenly among the crepes the shredded Mahón cheese, jamón and green beans.

6. Crêpes can be placed in a warm oven for a few minutes to heat through and melt the cheese.

Serving suggestions: Top with smokey paprika aioli, fresh chopped herbs, sautéed mushrooms, arugula or avocado slices.

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