2 crepe recipes (enough for 16 crepes, approximately 17 cm in diameter)
Filling
1 medium onion, finely chopped
2 tablespoons of butter or margarine
1 cup of prosciutto, finely chopped
1 large ripe tomato, diced, without skin and seeds
1/2 teaspoon of dried parsley
salt
black pepper to taste
2 tablespoons of chopped fresh parsley
1 cup of grated cheddar cheese
1/4 cup of melted butter or margarine
1/2 cup of grated Parmesan cheese
2 crepe recipes (enough for 16 crepes, approximately 17 cm in diameter)
Filling
1 medium onion, finely chopped
2 tablespoons of butter or margarine
1 cup of prosciutto, finely chopped
1 large ripe tomato, diced, without skin and seeds
1/2 teaspoon of dried parsley
salt
black pepper to taste
2 tablespoons of chopped fresh parsley
1 cup of grated cheddar cheese
1/4 cup of melted butter or margarine
1/2 cup of grated Parmesan cheese
Prepare the crepe batter, using 2 to 3 tablespoons of batter for each crepe
Fry the onion in butter until it's soft and translucent
Combine the prosciutto, tomato, parsley, salt, and black pepper
Cook over low heat, stirring constantly, until most of the liquid has evaporated
Remove from heat and add chopped fresh parsley
On one end of each crepe, place 2 tablespoons of filling and 1 tablespoon of grated cheddar cheese
Roll up to the middle
Fold in the sides to the center and roll up completely, so the filling doesn't escape
Place the rolled crepes on a baking sheet
Brush with melted butter
Dust with grated Parmesan cheese
Bake until golden brown
Cut in half diagonally and serve as an appetizer or accompaniment to drinks
Yields 6-8 servings.
