A savory baked crepe perfect for breakfast, lunch, or dinner. It combines the delicate, creamy Carré de l’Est cheese with a fluffy crepe texture.
Ingredients
- Eggs, 3
- Radish sprouts, 25g
- Butter, 10g
- All-purpose flour, 85g
- Milk, 115ml
- Olive oil, 1 tablespoon
- Carré de l’Est cheese, 250g
- Salt, 0.33 teaspoon
Preparation
Place a cast-iron skillet or an ovenproof dish with a diameter of about 20 cm in the oven preheated to 200°C to heat while preparing the crepe batter. The dish should be well heated.
In a bowl, combine eggs, milk, olive oil, flour, and salt sifted through a sieve. Mix until the ingredients are combined. The batter should be smooth and not too thick. Remove the heated cast-iron skillet from the oven and add butter to it. Very carefully (as the dish is very hot), spread the butter over the bottom and sides. Pour the prepared crepe batter into the prepared skillet. Place slices of Carré de l’Est cheese in the center. Bake the crepe for about 20 minutes in an oven preheated to 200°C until golden brown.
Do not open the oven during the first 15 minutes of baking to prevent the crepe from deflating. Remove the crepe from the oven and serve it warm. Garnish the top with your favorite sprouts, such as radish sprouts.
