Serves 8

Ingredients

• 2 cups milk
• ¼ tsp salt
• ½ tsp sugar
• 4 tbsp butter, melted
• 1 cup all-purpose flour
• ¼ cup buckwheat flour
• 1 tbsp vegetable oil
• 3 eggs
• ½ cup beer
• 1 lb. ham, such as Fra’Mani Rosemary Ham, thinly sliced
• 1 lb. provolone cheese, thinly sliced

Instructions

Step 1 | Combine crepe ingredients in a blender and mix well on medium speed. Leave in the refrigerator overnight.
Step 2 | Heat an 8” non-stick pan over medium-high heat and wipe with a little oil. Add 2 oz of batter and tilt the pan to cover the bottom of the pan, pour off any excess. Let cook for 30 seconds until golden-browned on the first side. Grab the edge with your spatula and use the edge to pick it up and invert it for 5 seconds on the second side. Repeat until you’ve made 16 crepes.
Step 3 | On each crepe, layer 1 oz ham & 1 oz cheese over one half. Fold over the crepe to form a half-moon, then fold into a quarter moon. Repeat with the rest.
Step 4 | Arrange them on a parchment-lined sheet pan and warm in a 400 °F oven for 5-7 minutes until the cheese is melted and the edges crispy. Serve with Gloria Ferrer Blanc de Noirs Rosé.