Ingredients
For the batter
- Evaporated milk 1 can
- Sugar 2 full tablespoons
- Salt 2 level teaspoons
- Eggs 3
- Sunflower oil 1 1/2 glass
- All-purpose flour as much as needed to have a nice batter
- Water 1 1/2 can of the milk
For the filling
- Ham 15-20 slices
- Yellow cheese 15-20 (Edam or Gouda) slices
- Mushrooms 1 tin chopped
- Bacon 10 slices finely chopped
- Heavy cream 500 ml
- Parmesan grated 150 gr
Instructions
Start to make the crepes. Pour the milk into a bowl , fill the can with 1 1/2 water and pour it into the bowl . Beat the eggs, add them to the bowl and add all the remaining ingredients except the flour,which we add it in the end. Mix thoroughly until you have a nice batter.
Heat a non-stick pan for crepes and bake the batter gradually(using a large ladle). So one by one each crepe creates its shape but always at high heat.Keep them on a dish and start filling them.Fill each crepe with a slice of cheese, a slice of ham, a little bacon and a few mushrooms and roll it up tight carefully.Do the same with the remaining crepes and line them in a roasting pan. Once you have rolled all the crepes up, pour the heavy cream over them and sprinkle with Parmesan cheese to create a crust. Place the roasting pan in preheated oven and bake for 20-30 minutes until the crepes brown on top.
