Cheesy Crêpes with Prosciutto, Sun-Dried Tomatoes, and Olives

Serves 4

Crêpe batter:

1 1/4 cups whole milk

1 cup all-purpose flour, sifted

1/2 cup heavy cream

2 large eggs

4 teaspoons sugar

pinch of salt

1 tablespoon unsalted butter

14 oz. white cheddar cheese, grated

2 oz. feta cheese, crumbled

3/4 cup oil-packed sun-dried tomatoes, drained of excess oil and thinly sliced

1/2 cup kalamata olives, pitted and sliced

6 slices prosciutto, torn into bite-size pieces

To make the batter, blend milk, flour, cream eggs, sugar, and salt in a blender until smooth.  Transfer the batter to a medium bowl, cover, and set aside for 30 minutes.  The resting time allows the flour to absorb the liquid and the foam to dissipate.

Preheat oven to 200f.  Heat a heavy 8-inch nonstick saute pan over medium-low heat.  Dab some of the butter on a paper towel and wipe the pan with it.  Pour 3 tablespoons of the batter into the center of the pan and swirl to coat the bottom thinly.  Cook until the edge is light brown, about 1 1/2 minutes.  Loosen the edges gently with a spatula, and carefully turn the crêpe over.  Sprinkle a little of the cheddar, then a little of the feta, sun-dried tomato, olives, and prosciutto, over half of the crêpe.  Cook until the bottom begins to brown in spots and the cheese melts, about 1 minute.  Transfer to a baking sheet and tent with foil.  Place in the oven to keep warm while you make the remaining crêpes.  Repeat with the remaining batter and fillings, wiping the pan with butter as needed and forming 8 crêpes in total.

The Culinary Chase's Note:  Wow!  Velvety smooth crêpes with a delicious filling!  Serve with a side salad and you have one scrumptious meal.  Crêpes can be as fancy as this or simple with just ham and cheese.  If the first crêpe has a hole or two on its surface, quickly add a few more drops of batter to fill them in. After cooking the first crêpe, adjust the heat as necessary. Stir the batter between pourings.