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–+ servings

Breaded Ham and Cheese Crepes

Aida
Cheesy and crispy at the same time - stuffed crepes are a delicious lunch!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Bosnian, Croatian, Serbian
Servings 4
Calories 1083 kcal

Equipment

  • 1 9-inch (25 cm) flat pan crêpe pan is great but not necessary; a flat, non-stick pan, or a stainless steel skillet will do just fine; avoid heavy pans with designs on the bottom, cast iron pans, and woks
  • 1 ladle, or ½ cup measuring tool perfect volume for one palačinka
  • 1 deep frying pan

Ingredients
 
 

Crepe Batter

  • 10-11 ounces white flour
  • 2 eggs
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups milk
  • 1 cup water
  • oil enough for frying crepes

Filling and Breading

  • 7 ounces mayo
  • 14 ounces ham diced; substitute with dried beef, chicken or turkey breast (deli meat)
  • 8 ounces yellow cheese grated; Gouda, Cheddar, Edam, etc.
  • 5 ounces white flour enough to bread crepes
  • 4 eggs beaten
  • 1 tablespoon seasoned salt
  • 5 ounces bread crumbs
  • oil enough to fry stuffeed crepes

Instructions
 

Making Crepes

  • In a large bowl, whisk together flour, salt, and baking powder. Gradually add milk while whisking (or mixing with a hand mixer). Follow with water, continuing to whisk until smooth. Now add the eggs and mix until fully incorporated. At the very end, use a spatula to scrape any flour from the sides of the bowl, and mix it in, to avoid potential crumbs. (If necessary, transfer the batter to another bowl through a strainer or colander.) The batter should be completely crumb-free and have the consistency between milk and heavy cream.
  • (Optional) If possible, rest the batter in the fridge for 30-60 minutes (or more). If the batter separates, whisk again before frying palačinke, adding a pinch of water if necessary. (We recommend making crepes the night before for this recipe, however, take them out of the fridge, and let them rest at room temperature for 1 hour before you start cooking. Alternatively, gently warm them up as cold crepes can break.)
  • Heat a pan thoroughly over high heat. (However, if your stove runs hotter than most, you can cook them on medium to medium-high heat. Adjust the temperature according to your stove.) Crunch up a paper towel, dip it in oil, and grease the pan lightly but thoroughly (watch your fingers!). (As you're using a small amount of oil on a very hot pan, there is no need to heat the oil further before adding the batter.)
  • Using a ladle (or a ½ cup measuring tool), pour the batter into the pan. Swirl the pan around (it may take a couple of swirls). The batter should swirl 'lazily' until it is distributed evenly over the surface. Cook the first side for 30 seconds to 1 minute, or until the edges start to brown and lift slightly. Flip with a spatula and cook the other side for 30 seconds more.
  • After one palačinka is done, coat the pan with oil again using the same paper towel method. While coating it, remove any crumbs that may have stayed from the previous crepe. Repeat until you run out of batter. You should have about 12 or more crepes with this amount of batter.

Breading, Stuffing and Frying Again (Parallel Steps)

  • Take a crepe and spread about a tablespoon of mayo over it. Then take about a handful of cheese and two handfuls of diced ham and place on the bottom half of the crepe. Fold the crepe in such a way that you lift the left and right sides and fold them inward just a little bit. Take the bottom of the crepe and roll it upward. You should have a completely folded crepe (kind of like a small burrito).
  • Dip the crepe first in flour, then egg, and finally bread crumbs. Repeat for all crepes. Once you have about half of them done, you can start frying.
  • In a deep pan heat plenty of oil. After you bread a few, carefully lower crepes into the hot oil. Fry each side for about 3 minutes, or until golden brown. Transfer to a paper towel. Repeat for the remaining crepes.

Handling

  • Serve ham and cheese crepes warm to hot, or according to your level of comfort. Serve alone or with sour cream, a choice of sauce, ajvar, or a fresh soup or salad.
    Store leftovers in an airtight container in the fridge for up to two days.
    Reheat in an oven or pan to maintain crispiness, or using your preferred method.

Nutrition

Serving: 1of 4Calories: 1083kcalCarbohydrates: 127.44gProtein: 49.62gFat: 40.54gSaturated Fat: 9.7gMonounsaturated Fat: 10gSodium: 4003mgPotassium: 1307mgFiber: 4.6gSugar: 20.32gVitamin A: 1035IUVitamin C: 2mgCalcium: 348mgIron: 11.62mg
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