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For him of my brother apart from one pie, I prepared these crêpes of ham and cheese so that the party would have sweet and savory things.
Sandwiches have the disadvantage that when they have been on the table for a while the bread becomes very dry and almost all of them remain untouched. On the other hand, the crêpes hold up better and they are more original.
You can also prepare them with in advance. The day before you make them and wrap them in plastic wrap, on the day of the event you will only have to unwrap them from the plastic, cut them into small slices and put them in a nice source. For them to be at room temperature, the ideal is to do it 1 hour before taking them out to the table.
By doing so I assure you that there are none left. On my brother's birthday everyone looked askance but when they tried one, they already they wouldn't stop eating them.
York ham and cheese crêpes
An ideal appetizer for parties and birthdays that can be made in advance.
More information - Chocolate and cream birthday cake
Adapt this recipe to your Thermomix® model
Very good and easy recipe. Also, being able to leave it prepared the day before is great. Thanks!
I have never used vanilla, is it liquid, powder?
Hello Pilar:
Vanilla is a black pod that can either be used whole or it can be opened and the tiny seeds removed. But in this case they have used vanilla essence which is a black liquid. You will find it in the supermarkets near the flan envelopes, curd ...
I hope the help will help you !!
kisses!
Instead of using it liquid, I used vanilla sugar. And the other types of vanilla have already been explained to you by Mayra.
very rich and simple, but a question. In the photo the cheese seems melted, what cheese is it? Did you put it in the oven a bit beforehand?
HELLO Patricia, the cheese is sliced, it comes out just like melted, because the fillings are still hot and I roll them up and put the plastic wrap on them while they are still warm, that's why they take that texture and so they don't open either.
They look great and I'm looking forward to making them, but my Thermomix is an older model (TM 21). Could you tell me which speed 11/2 is equivalent to?
Thank you very much, cordial greetings.
Pillar.
I have not tried them yet since I received the recipe today ... the cheese he uses is sliced, he puts it almost at the beginning, in the ingredient part. and I think that the oven does not say anything ... or at least I have not mentioned it ... let's see how they are hehehe thanks for the recipe
I would appreciate very much if you answered the question I asked on November 6 (speed 11/2 equivalence in TM 21), I have an engagement dinner next Monday and I wanted to do it. Thank you. Regards.
is speed 1 1/2?
Hello Pilar, first of all sorry for not answering you before, is that as I put by the face, my computer did not let me access the blog for a few days. And the second thing I was looking for the equivalences, look, I have been relatively recently in the world of tmx, but investigating, I think how it is to beat, because it can have the same speed or at 1 in your tmx21, but putting the butterfly on it. Tell me how it goes ...
and again sorry for the delay.
Hello Virtues, first of all thank you very much for answering me, today I have made them (at speed one and a half without butterfly), they have been very good but since I made a single roll with all the crepes, although it has rested for more than two hours, you have to handle them with be very careful because they "open" right away, next time I'll make the rolls in one go.
Thank you very much for such simple and delicious recipes.
A question that perhaps seems very obvious.
Does the butter with the liquor melt in the thermo and is it reserved to be added later to the mixture? Thanks
I'm looking at this recipe for my daughter's birthday, but I don't understand it, after making the dough and letting it rest, is it made as if it were a gypsy arm to assemble it? and when is it put in the pan? or is it being done one by one? the truth is that I am quite lost
Hello Carmen, it is easy, you see, you make the dough and let it rest, then you make it little by little in the pan, as if they were sweet crepes, then when you have it, you fill it, still hot, so that it is It is rolled up, compact and the cheese melts a little. I hope to see you clarified something else, if you don't tell me.
Yes, thank you very much
The other day I made these crepes for a dinner and I cut them with part of the appetizer and they were delicious, there was not one left !!! Besides, being able to do them in advance is magnificent!
Hello Virtues, I really want to make this recipe, it's my birthday soon and I want to make it as a starter. While they are hot, you wrap them in transparent film ... but when do you take it off and cut them into small pieces? Do you wait for it to cool to cut them? Thanks
Hello Carolina, if you are going to put it as an aperitif in a birthday, the ideal is to do it a few hours before, you are less stressed, and they have cooled down, you can also do it the day before. I'm here for my brother's birthday. I prepared it before. I wrap it in warm, so that they will not have, if you are going to consume them on the go wait for them to cool down a bit. The same tempers are also good, but I don't know if it will open to you.
you already tell us.
Hello, there is something that is not clear to me, if you do it the day before then, do you put it in the refrigerator until the next day, or do you leave it at room temperature? And another thing, when you say that a spoon or 2 is being added, do you mean the kitchen saucepan? I imagine that the dough has to be a bit chubby, right?
If I put it in the fridge, and ladle ladle, it depends on the pan and the thickness and size you want to give it. a greeting.
Hello, I would like to make this recipe, but I need to know if anyone knows if gluten-free flour works well. As for the vanilla essence, does anyone know if it is gluten free?
Thank you very much.
Hello Carmen, the truth is that I could not tell you, it would be a matter of trying, I imagine that if the flour does the same function as normal, there would be no problem. And to the subject of the vanilla essence, if you want, do not add it, since being a preparation I don't know if it will contain something, if you want you can replace it with a little vanilla sugar, but the same thing I do not know if it will contain something, if not I think you don't even throw it in, nothing happens either, it's to give it some scent.
Hi, I did them the other day but they came out very good but a bit bland. I would like to know if it was because I rolled them up with the cold crepes? because otherwise I followed the recipe to the letter unless instead of adding vanilla, add vanilla sugar?
Hello Irene,
The crêpe dough is valid for both sweet and savory recipes, so what I usually do is give them a different touch. When it is for something sweet I add 1 tablespoon of sugar and vanilla or cinnamon. And if they are for savory recipes, like these ones for ham and cheese, I add a pinch of salt, pepper and some aromatic herbs or parsley.
Kisses!