- 1/2 cup all-purpose flour
- Coarse salt
- 3 eggs, beaten
- 3/4 cup milk
- 2 tablespoons melted unsalted butter
- 1 pint red cherry tomatoes
- 1 pint yellow cherry tomatoes
- 10 fresh basil leaves, chopped
- 1/2 cup fresh flat-leaf parsley leaves
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Coarse black pepper
- 1/2 seedless cucumber, quartered lengthwise and chopped into bite-size pieces
- Vegetable oil, for cooking crepes
- 2 cups shredded Swiss cheese
- 1/2 pound thinly sliced Black Forest ham, chopped into ribbons
For the crepe batter, combine the flour and a pinch of salt in a bowl and make a well in the center. Add the eggs and milk to the well and whisk to combine. Stir in the melted butter. Cover the batter and set aside for 20 minutes
While the batter is resting, halve the red and yellow cherry tomatoes and add them to a salad bowl. Add the basil, parsley, balsamic vinegar, EVOO, salt, and pepper. Toss to coat. Add the cucumbers and onions.
Preheat a 10-inch nonstick skillet over medium-low heat with a drizzle of vegetable oil. Cover the bottom of the skillet with just enough batter to coat, lifting and shaking the skillet to help the batter along.
Let the crepe cook and lightly brown on one side, just about 1 minute.
Turn the crepe with a rubber spatula, lifting up the edges, then use a toothpick or your finger to flip it over. Once it is flipped, scatter some of the cheese and ham on top.
Season with a little salt and pepper, then fold the crepe over and continue to cook until the cheese starts to melt. Transfer the crepe to a plate and cover with foil to keep warm. Repeat this 7 more times to serve 2 crepes per person.
Adapted from: 365 No Repeats – Rachael Ray