Mediterranean Crepes Filled with Prosciutto, Feta, Sun-Dried Tomatoes and Olives

posted: 06/30/10
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Mediterranean Crepes Filled with Prosciutto, Feta, Sun-Dried Tomatoes and Olives


For the cr?pes:

  • 1 cup/125 g all purpose flour, sifted
  • 4 teaspoons/15 g granulated sugar
  • Pinch of salt
  • 2 large eggs
  • 1 1/4 cups/325 ml whole milk
  • 1/2 cup/115 ml heavy whipping cream
  • 1 tablespoon/15 g unsalted butter

For the filling:

  • 8 ounces/225 g white cheddar cheese, grated
  • 8 ounces/225 g feta cheese, crumbled
  • 3/4 cup/105 g oil-packed sun-dried tomatoes, drained of excess oil and thinly sliced
  • 3/4 cup/105 g kalamata olives, pitted and sliced
  • 6 thin prosciutto slices, torn into bite-size pieces

For the salad:

  • 1/4 cup/60 ml olive oil
  • 3 tablespoons/45 ml red wine vinegar
  • Salt and freshly ground black pepper
  • 4 cups/60 g fresh arugula
  • 1/4 hothouse cucumber, halved lengthwise then thinly sliced crosswise
  • 8 cherry tomatoes, halved
  • 2 tablespoons/about 2 g thinly sliced fresh basil


  1. Combine the flour, sugar and salt in a large mixing bowl. Add the eggs and 1/2 cup/130 ml of the milk and whisk to form a soft paste.
  2. Combine the remaining milk and cream in a measuring cup and slowly add to the flour mixture, whisking to form a smooth thin batter. Strain the batter into a medium bowl to remove any lumps. Cover the batter and set aside for 30 minutes. This will allow time for the flour to absorb all of the liquid.
  3. Preheat the oven to 200?F/95?C. Heat a cr?pe pan or a heavy 7-inch-/18-cm-diameter, non-stick saut? pan over a medium to low heat. Dab some butter on a paper towel and wipe the pan with a little butter.
  4. Pour 3 tablespoons/45 ml of batter into the pan and swirl to coat the bottom thinly. Cook until the edge of the cr?pe is light brown, about 1 1/2 minutes. Loosen the edges gently with a spatula. Carefully turn the cr?pe over.
  5. Sprinkle some of the cheddar cheese, then the feta cheese, sun-dried tomatoes, olives and prosciutto over half of the cr?pe. Cook until the bottom begins to brown in spots and the cheddar cheese melts, about 1 minute.
  6. Fold the uncovered side of the cr?pe over the filling, then fold the cr?pe in half again, forming a triangle. Transfer to a baking sheet and tent with foil. Place in the oven to keep warm while you make the remaining cr?pes. Repeat with the remaining batter and fillings, wiping the pan with butter as needed, and forming 12 cr?pes total.
  7. Whisk the oil and vinegar in a medium sized bowl to blend. Season the vinaigrette to taste with salt and pepper. Toss the arugula, cucumber, tomatoes and basil in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper.
  8. Mound the salad on each of six plates. Place 2 folded cr?pes on each plate alongside the salad. Drizzle the remaining vinaigrette over and around the cr?pes and serve immediately.
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