Crepes with Serrano Ham, Brie and Cantaloupe

Ingredients:

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1/4 tsp salt

Filling:
Thinly sliced Serrano ham (you could also use prosciutto)
thinly sliced cantaloupe
cut up brie.

Whirr all this up in a blender, pulsing for about 10-15 seconds until combined. Refrigerate and let rest for one hour. This batter makes about 20 or so small 7 inch crepes.

Step 1:

Put a little butter in a small nonstick skillet on medium heat. When warm, ladle about 1 oz of batter into the pan, swirling around (note that the first one always comes out a little funny, so make it and eat it, or toss it). When it’s ready to flip (usually about 30-60 seconds), it will be dry on top and crinkly around the edges. Use a rubber spatula to peek if necessary, when it gets close to being ready to flip it will release from the pan. Here’s a blurry pic of one almost ready to flip.

Step 2:

Once you flip, the other side will only take about a minute, so put your toppings on half of the crepe, like an omelet.

Step 3:

When done, fold and serve.