I love crepes. And, while I know that nutella and banana are a match made in heaven in the crepe world – prosciutto and swiss are the equivalent in the savory crepe sphere. The slight saltiness from the prosciutto pairs flawlessly with the creaminess of the melted swiss – making for an ideal weeknight dinner or brunch when coupled with a simple green salad.
1. For the crepe batter, whisk together the milk and eggs. Add the flour, gradually, and continue to whisk. Sprinkle in a pinch of salt.
2. Coat a 8-10 inch pan with vegetable oil and heat on medium-high. Ladle the batter (about 4 ounces) into the center of the pan. Swirl the pan around in a circular motion so the batter spreads and coats the pan evenly.
3. Cook the crepe until the bottom is golden brown, about two minutes. Flip over to begin cooking the other side. Place two ounces of the prosciutto and once slice of swiss cheese onto the crepe. Fold the crepe in half, then fold in half, this time the opposite way, once again.