Parsley crepes with d'Affinois, ham and chervil Recipe

Place 75 ml milk, 1 small egg,38g flour, 8g melted butter and a pinch of fine salt in a blender and whiz until well combined. Strain mixture through a fine sieve, discarding solids, and set aside at room temperature for 30 minutes to rest. Stir through chopped parsley leaves. 

Heat a 22cm non-stick frypan over medium heat.

Lightly grease with extra butter. Pour 60ml batter into the pan and quickly swirl around to cover the base. Cook until the top of the crepe looks dry. Carefully flip, then cook for a further minute. Transfer to a plate and loosely cover with foil to keep warm. Repeat with the remaining batter, greasing pan with more butter as needed

Place 4 slices leg ham (85g) in the crepe pan and cook until warm. Divide sliced Fromager d'Affinois cheese and warm ham over one half of each crepe. Fold crepes over and serve sprinkled with chervil and seasoned with freshly ground black pepper. Feeds two.

(Here Ellie and Sam Studds original recipe in Delicious Magazine)

from simple food, looking good
Parsley crepes with d'Affinois, ham and chervil Recipe