{ ham and leek breakfast rolls }

I could make crepes with my eyes closed. They are a memory from childhood, something we still make every summer at the cottage outside at the dock. I wanted to make something savory for a weekend breakfast using crepes, and this is the recipe I wrote today. These homemade crepes hide cheesy ham and leek filling inside. I like what Mr. B said: this is what store-bought hot pockets are suppose to taste like. Exactly. So savory, so satisfying. Preparing this meal takes a bit time, but what could be more relaxing than a slow weekend morning spent in the kitchen. Time and love, that's what good food is all about.

Ingredients (makes 5-8)

{ crepes }

- 2 eggs

- 2 cups (5 dl) milk

- 2 tablespoon sugar

- 1 teaspoon salt

- 1 cup (2.5 dl) flour

- 2 tablespoons olive oil

- butter for frying

{ filling }

- 1 leek

- 1 yellow onion

- 2 tablespoons butter

- salt & pepper

- 1 tablespoon flour

- 1/2 cup (1.25 dl) milk

- 3/4 cup (1.75 dl) grated parmesan

- 5 ounces (140 g) ham

Start with making the crepes. In a bowl, break the structure of two eggs using a whisk. Mix in milk, sugar and salt. Although, the crepes are going to be savory, they need the sugar to turn nice and golden color on the pan. Gradually add in the flour while stirring with the whisk. Mix in the olive oil, and let batter set for 20 minutes.

In a large pan, heat up butter on medium or medium high depending on the stove. Heat control is important with frying crepes. The pan has to be hot before starting, and if it gets too hot, turn the heat down a bit. I find it hard to get the first crepe to turn out good, but the next ones always do. Why, I don't know. So, no worries if the first ones don't look perfect. There is enough batter for a few extra crepes. Pour in a little batter and rotate the pan so that it is evenly coated in a thin layer. When the top sets, flip the crepe. Repeat with the remaining batter.

To prepare the filling, chop a well rinsed leek and onion. Heat up butter on a pan. Medium low heat will be good for this. Season with salt and pepper, and cover for 6-7 minutes. After the leeks and onions are nice and soft, add in a tablespoon of flour and cook for 30 seconds. Gradually mix in the milk stirring well in between before adding more. Bring to a simmer and cook for 2 minutes. Remove from heat, and add in around half of the finely grated parmesan and diced ham.

Spoon a bit of the filling in the middle of a crepe and roll. Place the rolls in lightly buttered oven dish, and sprinkle with the remaining parmesan. Bake at 375 F (190 C) for 20 minutes until hot and bubbling. Serve warm with your favorite breakfast drink.

{ recipe inspired by delicious magazine }

 

 

 

 

Comments

[Tone]

Mmm! These look fantastic!

[Margo]

wow these sound good i'll bet they would make a terrific addition to a brunch buffet

[Sonia]

omg, hubby would kill for such a breakfast ! :D ahah
oh yum, that looks sooooo good & tasty, Tiina ! xoxo

[Kira]

Oh my god! This looks so tasty and delicious, I can hardly wait to try it. But we are all on a diet because we are sick, even my baby girl. We have temperature, tummy ache and we are taking medicine. Mhhhh I don´t want to eat rice and soup anymore!!!!!!

[Y]

Looks absolutely delicious, especially with the sprinkling of cheese on top. I'm like you - my first crepe never turns out well - but who am I to complain when I get to eat all the 'test' ones :)

[Sasa]

Please don't make them with your eyes closed! ;P
I love crepes too, it's great how versatile they are, sweet, savoury, with buckwheat flour...Also, love your photos, as usual.