Crepes filled with Swiss Cheese and Salami


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Yesterday was La Chandeleur in France. For those of you who may not know what Chandeleur is, it is National French Pancake Day. I am not very familiar with the reason why we eat crepes on that day,  but supposedly Pope Gelase I gave out pancakes to the Romans who came to town on that day, and this is why today, people eat crepes…

I will tell you that growing up, I did not need to have a reason to eat crepes because they were my favorite things to eat, and they are still my favorite things to eat today.

This evening nothing fancy. I just wanted to fix a few to keep up the tradition at home. I made a cake of crepes ( that I will show you later), and made a few with some swiss cheese and salami.

Ingredients for 12-15 crepes:

  • 6 tablespoons of flour
  • 1/3 can of beer
  • 1/2 cup of milk
  • 2 eggs
  • 2 tbsp of butter
  • 1lb of slices swiss cheese
  • 1/2 lb of slices salami or any other meat.
  1. Take a large bowl and place the flour in the bowl.
  2. Curve a hole in the flour, and slowly pour the milk while mixing with a whisk.
  3. Be careful to whisk slowly so as to make the mixture smooth and free of lumps.
  4. Then add the eggs one at a time and mix well. Add the beer and mix well also. The mixture should be smooth and liquid, but not too liquid.
  5. Turn the stove to medium high and place the frying pan on the stove. The frying pan should be hot before starting to fix the pancakes.
  6. With a paper towel or a brush, spread butter on the walls of the frying pan and pour a small ladle of crepe mixture.
  7. Move the frying pan in a circle motion so that the dough has spread to the entire surface of the pan.
  8. Cook for 1 minute.photo
  9. With a spatula, flip the crepe, place 3 slices of cheese, 5 slices of salami all around the crepes.photo
  10. Fold the crepe in half and cook for 1 minute or less.
  11. Place the crepes flat on a plate. Continue the process until you have exhausted all the batter. Et voila!!!

Bon Appetit and Happy Cooking!!!