On the Line: Christian Murcia of Crepes Bonaparte & Brats Berlin, Part Three
Photo by Laila Derakhshanian
An ideal mobile meal, the crepes from Crepes Bonaparte are made-to-order delights that don't require utensils. Our interview with Christian Murcia concludes with a recipe for the classic combination of ham and Swiss. If you missed out on our Q&A, catch up by clicking here and here. Bon appetit!
Authentic Ham & Cheese Crepe
Makes 4 to 5 crepes
8 ounces thinly sliced deli ham
8 ounces sliced Swiss cheese
1 cup flour
1 cup milk
1/4 cup melted butter
Pinch of salt
Sprig of fresh parsley
With a blender, mix milk, butter, eggs and salt. Slowly add the flour and mix until there are no lumps.
Heat a well-oiled, medium-sized frying pan (10 inches is fine) on medium heat.
Pour a small amount of batter (silver-dollar-pancake size) on the hot pan; turn it to make sure the batter coats the entire pan.
After cooking for about 45 seconds, flip the crepe using a spatula, gently peeling up the crepe from the pan.
Lay two slices of Swiss cheese in the center of the crepe, along with two slices of ham.
When the cheese has melted, fold over the edges of the crepe to cover the ingredients inside.
Flip the crepe again and place on a plate. Add fresh parsley for garnish.
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