Looking for something new to add to your entertaining menu? These crumbed ham and cheese crepe rolls are a tasty crowd-pleaser.
Serves1616
Cook time1 hr1 hour
Prep time25 mins25 minutes
Ingredients
2 tbs plain flour
1/4 cup (60g) whole-egg mayonnaise
300g sliced smoked ham
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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
