|250 g||flour — cake|
|2||eggs — large, slighly beaten|
|15 ml||butter — melted|
|butter — and oil|
|15 ml||Dijon mustard|
|150 ml||smoked ham — sliced and chopped|
|gruyère cheese — grated|
|baby tomatoes — hanful, halved|
|olives — black, halved, pitted|
Sift the flour into a bowl. Make a well in the centre of the flour. Whisk the eggs, milk and 100ml cold water together. Pour into the well and stir the flour in from the edge of the well. Add a little more water if the batter is too thick. Whisk until smooth. Add the melted butter. Cover and refrigerate for 30 minutes.
Heat a small non-stick frying pan over a medium heat. Once it is hot, add a little butter and oil. Swirl the fat around the base of the pan and then pour off any excess.
Pour a little batter into the pan and quickly swirl it around to cover the base. Cook until golden and then flip over and cook the other side. Repeat with the remaining batter. Stack the crêpes on a plate and cover until ready to fill.
Mix the mayonnaise and mustard together. Spread a thin layer onto a crêpe. Top with ham and then sprinkle with a little cheese. Fold over and then over again. Place the filled crêpe onto a baking tray. Repeat with the remaining crêpes and filling. Sprinkle the rest of the cheese over the top of the folded crêpes. Place under the grill for a few minutes to melt the cheese. Serve immediately with a salad on the side.
Mix all the salad ingredients together. Drizzle with the vinaigrette just before serving, or serve it alongside, if you prefer.
Serves 6 to 8
Text and image: Ideas