For the crepes:
2 whole eggs
2 egg yolks
2 tablespoons of melted butter
1 tablespoon of brandy
1 1/2 cups of milk
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
For the filling:
2 1/2 cups of grated Mozzarella cheese (250g)
2 cups of finely chopped salami (240g)
2 cups of cooked and finely chopped prosciutto (250g)
For the crepes:
2 whole eggs
2 egg yolks
2 tablespoons of melted butter
1 tablespoon of brandy
1 1/2 cups of milk
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
For the filling:
2 1/2 cups of grated Mozzarella cheese (250g)
2 cups of finely chopped salami (240g)
2 cups of cooked and finely chopped prosciutto (250g)
Place all the crepe ingredients in a blender
Blend until everything is well mixed, for about 5 seconds
Refrigerate for 15 minutes
Heat a non-stick skillet or crepe pan with a diameter of about 15 cm and brush with melted butter
Add approximately 2 tablespoons of batter to the skillet
Swirl the skillet to spread the batter evenly
Cook for 1 minute, until slightly golden brown
Flip and cook the other side
Remove from the skillet and place on a clean cloth or paper towel
Repeat the process until all the batter has been used up
Mix the cheese, salami, and prosciutto well
Distribute about 2 tablespoons of filling onto each crepe
Roll up the crepes and place them in an oven-safe dish
Bake in a preheated oven at 200°C for 10 to 12 minutes
Serve hot
Note: You can freeze the crepes after baking, individually wrapped in plastic wrap
To serve, simply thaw and reheat in the oven as needed
There will be 25 crepes.
