Ham and Potato Salad Crêpes
Savory rolled bites made with homemade potato salad, ham, and crepe wrappers.
Ingredients
Cooked potatoes
150 g
Ham
6 slices
Hard-boiled eggs
2
Pickles, chopped
2 tbsp
Basil leaves
3 leaves
Mayonnaise
3 tbsp
Salt
1/4 tsp
Black pepper
a pinch
All-purpose flour
to taste
Milk
to taste
Sugar
to taste
Oil
to taste
Instructions
1
Prepare the filling
Cut the cooked potatoes into small cubes. Peel the hard-boiled eggs and chop into small pieces. Finely mince the basil leaves.
2
Make the salad
Combine the potatoes, eggs, pickles, and basil in a mixing bowl. Add the mayonnaise, salt, and pepper, and stir until evenly mixed to form a potato salad.
3
Prepare the batter
Sift the all-purpose flour together with salt. Beat the eggs in a separate bowl, then whisk in the milk, sugar, and oil. Pour the wet mixture into the dry ingredients and stir until a smooth batter forms.
4
Cook the crêpes
Heat a non-stick skillet over medium heat and lightly brush with a little oil. Pour in an appropriate amount of batter and swirl the pan to spread it into a thin, round crêpe. Once the underside is lightly golden, flip and cook the other side until set.
5
Assemble
Lay a crêpe flat on a work surface, top with a slice of ham and a generous spoonful of potato salad, then roll it up into a cylinder. Slice diagonally in half when serving.
