About the Recipe
For the crepes:
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
1/4 cup water
2 tablespoons melted butter
1/4 teaspoon salt
For the filling:
1 cup chopped kimchi, drained
8 slices of ham
1 1/2 cups grated cheese (Swiss, Gruyère, or your favorite melty cheese)
2 tablespoons unsalted butter
1/4 cup chopped green onions, for garnish
In a blender or food processor, combine the flour, eggs, milk, water, melted butter, and salt. Blend until smooth. Refrigerate the crepe batter for at least 30 minutes or up to 2 hours.
Preheat a non-stick crepe pan or skillet over medium heat. Lightly grease the pan with a small amount of butter.
Pour about 1/4 cup of batter into the center of the pan, tilting and swirling the pan to evenly coat the bottom with a thin layer of batter.
Cook the crepe for 1-2 minutes, or until the edges are lightly golden and the crepe easily lifts from the pan. Flip the crepe and cook for another 30 seconds to 1 minute.
Transfer the cooked crepe to a plate and keep warm. Repeat with the remaining batter to make a total of 8 crepes.
To assemble the crepes, place a slice of ham on each crepe. Evenly distribute the chopped kimchi and grated cheese among the crepes. Fold the crepes in half or roll them up.
In the same crepe pan or skillet, melt 1 tablespoon of butter over medium heat. Cook the filled crepes for about 2 minutes per side, or until the cheese is melted and the crepes are crispy and golden.
Garnish the Kimchi Savoury Crepes with Ham with chopped green onions and serve immediately. Enjoy!