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Photo for - Whole Wheat Crêpes with Prosciutto and Friulano Cheese

Whole Wheat Crêpes with Prosciutto and Friulano Cheese

These savoury crepes are perfect for a light, delicious lunch.

  • Preparation: 60 Minutes

Ingredients

  • 1/2 cup (125mL) whole wheat flour
  • 2 eggs
  • 1 tsp (5mL) salt
  • 1/2 cup (125mL) all purpose flour
  • 4 tbsp (60mL) olive oil
  • 3 tbsp (45mL) butter
  • 12 prosciutto, thinly sliced
  • 3 tomatoes, sliced
  • 1 1/2 cups (375mL) SALERNO - Provolone Cheese

Instructions

  1. Put the 2 flours, salt, eggs, and half the oil in a food processor with 2/3 cup water.
  2. Process until smooth, then gradually add another 2/3 cup water to thin the batter.
  3. Process for another minute, then let rest for 10 minutes.
  4. Pour in the batter with a ladle, tipping the pan as you do so, so that the batter runs quickly and evenly over the surface.
  5. Cook for about 30 seconds until no uncooked mixture shows, then flip the crêpe over and cook for a further 30 seconds.
  6. Slip the crêpe onto a warm plate and make the next crêpe, greasing the pan as you go.
  7. Once you’ve made all the crêpes, place 2-3 pieces of prosciutto in the centre of each one.
  8. Lay 3 tomato slices on top of the prosciutto, sprinkle with a small handful of Salerno Friulano Cheese, season with pepper. Fold both sides of the crêpe to the centre. Place on a parchment lined cookie sheet.
  9. Sprinkle more cheese on top and bake in pre-heated oven (350˚ F) for 10 to 15 minutes or until cheese is melted. Serve immediately with a side of your favourite salad.
Photo of - Whole Wheat Crêpes with Prosciutto and Friulano Cheese

Ingredients

  • 1/2 cup (125mL) whole wheat flour
  • 2 eggs
  • 1 tsp (5mL) salt
  • 1/2 cup (125mL) all purpose flour
  • 4 tbsp (60mL) olive oil
  • 3 tbsp (45mL) butter
  • 12 prosciutto, thinly sliced
  • 3 tomatoes, sliced
  • 1 1/2 cups (375mL) SALERNO - Provolone Cheese