Name: Ham, cheese and egg crepes
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Yield: 4
Ingredients: 1 cup plain flour; 2 tsp caster sugar; 1⁄2 tsp fine salt; 8 free-range eggs; 11⁄2 cups milk; 60g unsalted butter, melted, then cooled; 2 Tbsp basil pesto; 120g sliced double-smoked ham, thinly sliced; • 80g gruyere, coarsely grated; 1⁄2 bunch chives, finely chopped; Radish salad, to serve

Ham, cheese and egg crepes

Brekky in bed has a new standard

Serves 4

Prep

1H 15M

Cook

20M

Total

1H 35M

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Ingredients

1 cup plain flour

2 tsp caster sugar

1⁄2 tsp fine salt

8 free-range eggs

11⁄2 cups milk

60g unsalted butter, melted, then cooled

2 Tbsp basil pesto

120g sliced double-smoked ham, thinly sliced

• 80g gruyere, coarsely grated

1⁄2 bunch chives, finely chopped

Radish salad, to serve

Method

Preheat oven to 160°C. Combine flour, sugar, salt, 4 of the eggs, milk and butter in a blender, then puree until smooth. Pass through a fine sieve, then refrigerate for at least 1 hour, preferably overnight.

Heat a non-stick 22cm frying pan over a medium heat, then pour in 1⁄2 cup of the batter. Cook for 11⁄2 minutes.

Flip, then cook for 30 seconds on other side. Repeat to make 3 more crepes.

Arrange crepes on a lined oven tray and spread with a little pesto. Top with ham and cheese.

Crack an egg on each and fold in half. Bake for 8 minutes or until just set. Scatter with chives, and serve with radish salad.

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