Ham, Cheese and Salad Stuffed Crepes

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/3 cup (79 ml)
• Lettuce1/2 cup (18 g)
• Tomato1/2 count (65 g)
• Olive Oil1 teaspoon (3 ml)
• Ham2 slice (60 g)
• Mozzarella Cheese2 slice (50 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you can use traditional or whole wheat flour.

2. 2

   Step 2

   Mix the milk, egg and flour in a bowl until all the ingredients are combined.

3. 3

   Step 3

   Heat a non-stick pan over high heat. Once heated, pour the mixture in two or three servings to get two or three crepes.

4. 4

   Step 4

   If you do not have this type of pan, add some oil.

5. 5

   Step 5

   Lower the heat to medium and once the bottom part has set, flip the crepe and let it cook for a few seconds. Repeat the process until you have finished the mixture.

6. 6

   Step 6

   Evenly place the ham and cheese on the crepes and add arugula, basil or spinach leaves if desired.

7. 7

   Step 7

   Wash the vegetables, chop and place in a bowl.

8. 8

   Step 8

   Season the salad with the olive oil, lemon juice, salt and pepper to taste. Mix well.

9. 9

   Step 9

   You can use lettuce leaves, spinach, basil or a combination of greens.

10. 10

    Step 10

    If you wish, you can place the crepes in a pan and heat over medium-low heat until the cheese melts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Ham, Cheese and Salad Stuffed Crepes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.