Colorful ribbons of watermelon radish and asparagus complement our Prosciutto and Gruyère Crêpes.
Prosciutto and Gruyère Crêpes with Vegetable Ribbons
MAKES 6 CRÊPES
- 1 large egg
- 1 cup whole milk
- ¾ cup all-purpose flour
- 1 tablespoon vegetable oil
- 1½ teaspoons sugar
- ½ teaspoon baking powder
- ½ teaspoon kosher salt, divided
- 6 slices prosciutto
- ¾ cup grated Gruyère cheese
- 3 large fresh asparagus spears
- 2 watermelon radishes, sliced
- 1 teaspoon olive oil
- 1 teaspoon Champagne vinegar
- In the container of a blender, combine egg, milk, flour, oil, sugar, baking powder, and ¼ teaspoon salt; process until combined. Transfer batter to a large bowl, and cover. Refrigerate for at least 30 minutes or up to 1 week.
- Heat an 8-inch nonstick pan over medium-low heat. Coat with cooking spray. Pour ¼ cup batter into pan, and quickly swirl to coat entire surface of bottom of pan. Cook until lightly golden and top of crêpe appears dry, 45 seconds to 1 minute. Using an offset spatula, gently turn crêpe; cook until golden brown, 30 seconds to 1 minute more. Transfer to a wire rack and let cool. Repeat procedure with remaining batter to make 6 crêpes total (two servings). Store crêpes between layers of parchment paper to prevent sticking.
- Line a rimmed baking sheet with parchment paper. Place 1 prosciutto slice on each crêpe. Evenly divide cheese between crêpes (about 2 tablespoons each). Fold crêpes into triangles and place in a single layer on prepared pan. Cover with plastic wrap until ready to serve.
- Preheat oven to 350°. Just before serving, uncover crêpes and bake until warmed and cheese is melted, about 10 minutes.
- Using a peeler, starting from the cut end of asparagus, shave asparagus in thin ribbons. Place shaved asparagus and radish in a small bowl. Drizzle with olive oil, vinegar, and remaining ¼ teaspoon salt. Arrange on top of crêpes. Serve immediately.
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