Nutrition Facts
6 servings
6
Samosa-style pancakes with ham and cream.
To celebrate the savory version of Candlemas, let yourself be tempted by this recipe for Savoy-style crepes like samosas with ham and cheese cream. A true delight!
Filling
20 Liquid cream
150 Beaufort
4 Onion
20 Olive oil
30 Sugar
6 Savoy ham
10 Butter
60 Arugula
Crepe batter
150 Wheat flour
2 Egg
45 Butter
30 Warm milk
1 pinch Salt
Directions
1
Place the flour in a mixing bowl, add the eggs, salt, and melted butter. Mix well with a mixer. Slowly add the warm milk. Let it rest for a while.
2
Meanwhile, heat the amount of cream with the cheese over low heat.
3
Finely chop the onions. Place in a saucepan, add olive oil, and cook until they become transparent. At that point, add the sugar and continue cooking for 20 minutes over low heat. Cut the slices of ham into stamps.
4
Meanwhile, heat the non-stick pan.
5
Pour a ladle of batter, spread it in the pan, then wait for it to cook without browning on one side before flipping it (the batter should be cooked but not golden as the pastries are cooked a second time).
6
After cooking, cut each crepe in half. Fill each crepe with cheese, caramelized onions, and ham.
7
Make the samosa fold (if needed, add a little cream to seal the edges).
8
Sauté the samosas again with a knob of butter until a nice color is achieved.
9
To finish, serve with arugula. Enjoy your meal.
Ingredients
Filling
20 Liquid cream
150 Beaufort
4 Onion
20 Olive oil
30 Sugar
6 Savoy ham
10 Butter
60 Arugula
Crepe batter
150 Wheat flour
2 Egg
45 Butter
30 Warm milk
1 pinch Salt
Directions
Directions
1
Place the flour in a mixing bowl, add the eggs, salt, and melted butter. Mix well with a mixer. Slowly add the warm milk. Let it rest for a while.
2
Meanwhile, heat the amount of cream with the cheese over low heat.
3
Finely chop the onions. Place in a saucepan, add olive oil, and cook until they become transparent. At that point, add the sugar and continue cooking for 20 minutes over low heat. Cut the slices of ham into stamps.
4
Meanwhile, heat the non-stick pan.
5
Pour a ladle of batter, spread it in the pan, then wait for it to cook without browning on one side before flipping it (the batter should be cooked but not golden as the pastries are cooked a second time).
6
After cooking, cut each crepe in half. Fill each crepe with cheese, caramelized onions, and ham.
7
Make the samosa fold (if needed, add a little cream to seal the edges).
8
Sauté the samosas again with a knob of butter until a nice color is achieved.
9
To finish, serve with arugula. Enjoy your meal.
Notes
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EN