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Baked wholemeal crepes with ham, leek and Gruyere

Emma Knowles
  • 90 minutes
  • Serves 4 to 6

INGREDIENTS

200 g

Leg ham

1

Garlic clove, small

1

Leek

1 tbsp

Thyme

3

Eggs

50 g

Plain flour

80 g

Wholemeal flour

130 g

Butter

220 g

Gruyere, aged

860 milliliters

Milk

160 milliliters

Beer