Parsley crepes with d’Affinois, ham and chives

Name: Ham and cheese (d'affinois) crepe recipe
Yield: 8
Ingredients: 310ml milk; 2 large eggs; 150g plain flour; 30g unsalted butter, melted, plus extra, to grease; 40.00 ml finely chopped flat-leaf parsley leaves; 170g leg ham; 200g Fromager d’Affinois cheese or Le Dauphin Double-Crème, sliced; Chopped chives, to serve

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Parsley crepes with d'Affinois, ham and chives

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by Ellie and Sam Studd

May 23, 2024

This isn’t your average ham and cheese crepe recipe, and we don’t think you’ll go back once you try this elegant and luxurious update. Creamy d’Affinois cheese is slabbed into a thin, buttery crepe freckled with fresh parsley and a salty shaving of leg ham to cut through the richness. Topped with fragrant chives for a herby finish, this easy brunch recipe is something you’ll want every day.

You'll need a a 22cm non-stick crepe pan or frypan for this recipe.

1 1/4 cups (310ml) milk
2 large eggs
1 cup (150g) plain flour
30g unsalted butter, melted, plus extra, to grease
2 tbs finely chopped flat-leaf parsley leaves
8 slices (170g) leg ham
200g Fromager d’Affinois cheese or Le Dauphin Double-Crème, sliced
Chopped chives, to serve

Method

1.

Place the milk, eggs, flour, butter and a pinch of fine salt in a blender and whiz until well combined. Strain mixture through a fine sieve, discarding solids, and set aside at room temperature for 30 minutes to rest. Stir through chopped parsley leaves.
2.

Heat a 22cm non-stick crepe pan or frypan over medium heat.
3.

Lightly grease with extra butter. Pour 1/4 cup (60ml) batter into the pan and quickly swirl around to cover the base. Cook for 1 minute or until the top of the crepe looks dry. Carefully flip, then cook for a further 30 seconds. Transfer to a plate and loosely cover with foil to keep warm. Repeat with the remaining batter, greasing pan with more butter as needed.
4.

Place ham in the crepe pan and cook until warm. Divide sliced cheese and warm ham over one half of each crepe. Fold crepes over and serve sprinkled with chives and seasoned with freshly ground black pepper.