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Method
Step 1
To make the crepes, combine flour and salt in a large bowl. Stir in egg and egg yolk. Gradually whisk in the milk until the batter is smooth. Add the melted butter and whisk to combine.
Step 2
Spray an 18cm (base measurement) frying pan with olive oil spray and heat over medium heat. Pour 1/4 cup (60ml) of the batter into the pan, swirling to coat the base. Cook for 1-2 mins or until firm. Turn and cook for a further 1 min or until the crepe is light golden (make sure crepes don’t overbrown or become crispy). Transfer to a plate. Repeat with the remaining batter to make 16 crepes.
Step 3
Place the flour and 2 tbs water in a bowl and whisk until a thick paste forms. Place 1 crepe on a clean work surface. Spread 1 tsp mayonnaise on the bottom third of the crepe. Top with some ham and 1 piece of cheese. Fold bottom edge of the crepe over the filling and fold the 2 sides in towards the centre. Roll up tightly to enclose filling, then brush the edge with a little flour paste and press to seal. Repeat with the remaining crepes, mayonnaise, ham, cheese and flour paste.
Step 4
Place extra flour in a shallow bowl. Coat the crepe rolls lightly in flour, shaking off excess. Dip in egg, then in breadcrumbs and roll to coat. Transfer to a plate. Repeat with remaining crepe rolls, extra flour, egg and breadcrumbs.
Step 5
Pour enough oil into a large saucepan or wok to reach 5cm up the side. Heat to 170°C over medium heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Cook the crepe rolls, in 2 batches, for 3-4 mins or until golden brown and crisp. Transfer to a plate lined with paper towel.
Serve with green sriracha or chilli sauce and watercress sprigs
300g tasty cheddar, cut into sixteen 1cm x 8cm pieces
Plain flour, extra, to dust
4 Coles Australian Free Range Eggs, lightly whisked
3 cups (225g) panko breadcrumbs
Vegetable oil, to deep-fry
Crepes
1 1/2 cups (225g) plain flour
1/2 tsp salt
1 Coles Australian Free Range Egg
1 Coles Australian Free Range Egg yolk
2 1/3 cups (580ml) milk
50g butter, melted, cooled
Description
Looking for something new to add to your entertaining menu? These crumbed ham and cheese crepe rolls are a tasty crowd-pleaser.
Method
Step 1
To make the crepes, combine flour and salt in a large bowl. Stir in egg and egg yolk. Gradually whisk in the milk until the batter is smooth. Add the melted butter and whisk to combine.
Step 2
Spray an 18cm (base measurement) frying pan with olive oil spray and heat over medium heat. Pour 1/4 cup (60ml) of the batter into the pan, swirling to coat the base. Cook for 1-2 mins or until firm. Turn and cook for a further 1 min or until the crepe is light golden (make sure crepes don’t overbrown or become crispy). Transfer to a plate. Repeat with the remaining batter to make 16 crepes.
Step 3
Place the flour and 2 tbs water in a bowl and whisk until a thick paste forms. Place 1 crepe on a clean work surface. Spread 1 tsp mayonnaise on the bottom third of the crepe. Top with some ham and 1 piece of cheese. Fold bottom edge of the crepe over the filling and fold the 2 sides in towards the centre. Roll up tightly to enclose filling, then brush the edge with a little flour paste and press to seal. Repeat with the remaining crepes, mayonnaise, ham, cheese and flour paste.
Step 4
Place extra flour in a shallow bowl. Coat the crepe rolls lightly in flour, shaking off excess. Dip in egg, then in breadcrumbs and roll to coat. Transfer to a plate. Repeat with remaining crepe rolls, extra flour, egg and breadcrumbs.
Step 5
Pour enough oil into a large saucepan or wok to reach 5cm up the side. Heat to 170°C over medium heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Cook the crepe rolls, in 2 batches, for 3-4 mins or until golden brown and crisp. Transfer to a plate lined with paper towel.
Serve with green sriracha or chilli sauce and watercress sprigs
