- 200g (6½oz) plain flour
- ½tsp salt
- 3 medium eggs, beaten
- 375ml (12fl oz) milk
- 1-2tbsp vegetable oil
- 150g (5oz) pesto
- 16 slices thinly cut ham
- 50g (1¾oz) butter, melted
- 50g (1¾oz) gruyère, grated
- 50g (1¾oz) freshly grated parmesan
- Mix the flour and salt in a mixing bowl. Combine the eggs and milk and mix into the flour. Add extra milk if needed - it should be the consistency of double cream. You can make the mix up to 2 hours ahead.
- Grease a small, non-stick frying pan with a little oil and place over a moderate heat for 1 minute. Ladle 2-3tbsp batter into the pan and tilt until the base is thinly coated. Cook for 1-2 minutes, or until set. Using a spatula or fish slice, flip the pancake and cook for a further 45-60 seconds before turning out. Cook the remaining crepe batter in the same way.
- Heat the oven to 180°C (gas mark 4). Spread each crepe with pesto and place a slice of ham on top. Fold in half, then in half again and finally fold once more, making a triangle.
- Layer the crepes in a buttered oven dish, drizzle with the melted butter and sprinkle with the Gruyere and Parmesan. Season with freshly ground black pepper. Cook for about 15 minutes or until heated through and the cheese has melted.
The crepes can be made ahead of time, if desired.