CRÊPES WITH IBERIAN HAM AND GOAT CHEESE
For this recipe, we will serve, iberian shoulder of field bait in slices.
Crêpes with iberian ham and goat cheese
120 g flour
¼ cup milk.
200 g Iberian shoulder .
100 g of dried tomato.
Mix the eggs, milk, flour and a pinch of salt in the mixer. Let it rest for half an hour.
In a frying pan with a few drops of oil over low heat, pour two or three spoonfuls of the dough. Let it brown on one side and carefully turn it over. Fold the crepes and spread on the plates.
In the same frying pan, lightly sauté the sun-dried tomato, place a slice of Iberian shoulder ham on each crepe, add a slice of goat cheese on top and the tomato around it. Drizzle with a drizzle of oil and sprinkle with a pinch of Provencal herbs.
Bake in the oven or microwave until the cheese begins to melt.
Enjoy it!! Bon appétit!