Archive for January 3rd, 2010

It’s the last day of my holidays 😦 so I thought I would make a special breakfast and try out my new camera. I’ve been doing an on line youtube tutorial on how to use this complex gadget, so hopefully there is a difference in my photography. I am still playing with the lighting but you can definitely see that I am able to control the depth of field!

Ham ‘n Cheese Panini Crèpe

Cr̻pe (I tend to eyeball this, so the recipe is very loosey goosey) Рmakes two crepes, give or take!

  • 1 egg
  • 1/3 cup flour
  • soda water (my mom always used soda in crèpes, she said it made them lighter!)
  • pinch of salt
  1. Combine all of the ingredients in a blender and blend, adding soda to make a smooth slightly thick batter (not lumpy and thick like pancake batter).
  2. Pre heat a cast iron crêpe pan, rub with olive oil.
  3. Pour 1/2 the batter onto the pan and spread out to form a thin circle. Cook until brownish on one side. Flip for about 1 minute (these crêpes will be cooked again on a panini pan, so you want them quite pliable).
  4. Repeat with second crèpe.

Dijon Béchamel Sauce

  • 1 tbsp butter
  • 3-4 tbsp flour
  • 1 cup milk
  • 2 tbsp Dijon mustard, or more to taste
  • pinch of salt
  1. Melt butter in a sauce pan, add flour and cook through (a minute or so)
  2. Add milk slowly, whisking to create a smooth sauce. The flour will thicken as it cooks. Add Dijon and salt.
  3. Cook on medium heat until desired consistency is achieved, adding more milk as required.
  4. Keep warm.

Panini Crèpe

  • 2 slices of ham
  • 1/2 cup + of coarsely grated double smoked cheddar cheese
  • 1 cup spinach and arugual leaves (washed and dried)
  • 6 mini tomatoes, washed and sliced in half
  1. Preheat your panini pan/maker (we have a cast iron one) and rub down with olive oil.
  2. Lay each crèpe out flat. Add one slice of ham, about 1/4 cup of cheese, 1/2 cup of the greens and 6 mini tomato halves.
  3. Fold each crêpe into 1/4 of a circle.
  4. Place on panini pan and put another clean cast iron pan on top of it. Cook until the crèpe is heated through and cheese is melted (you want grill marks).
  5. Plate 1 crêpe on each warm plate, drizzle with hot Dijon sauce, and garnish with a little additional cheese.
  6. Enjoy!

Ham ‘n Cheese Panini Crèpe on Foodista

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