• 1 cup flour
• 1 ½ cups milk (plus more if needed)
• 2 eggs
• Butter (for cooking)
• A few pinches of salt
• 1 package of Fermin Pre-sliced Serrano ham, broken into bite sized pieces
• 100 grams of Manchego cheese, sliced thin
• Prepared Almond-Spinach pesto (recipe below)
• 4 eggs
• 1 cup spring greens for garnish
• 4 tablespoons Quince Paste
• 1 cup slivered almonds
• 2 cups loosely packed spinach, chopped
• ¾ cup extra virgin olive oil
• 1 small clove garlic, finely chopped
• Small pinch of sea salt
• A few good pinches of black pepper
• A little water
1. Preheat oven to 375°F. Spread almonds evenly on a baking dish and place in the preheated oven. Roast for 10-15 minutes, until lightly browned.
2. Allow almonds to cool and then puree in a food processor until completely ground. Next add chopped spinach, garlic, olive oil, salt and pepper and blend until smooth. Add a tablespoon of water as needed to help blend until smooth.
3. Place in an airtight container and store in the refrigerator for up to 5 days.
1. Whisk together the ingredients for the crepe batter except the butter. Add more milk if the mixture doesn’t seem pourable. Set aside in the refrigerator for an hour for best results (Note: you can use the batter right away or you can make it 24 hour advance and keep it in the refrigerator).
2. In the meantime, prepare the Almond-Spinach pesto as well as slice the ham and cheese for filling
3. Once the batter is ready, preheat the oven to 200°F. Bring an 8 or 10 inch non-stick or well-seasoned skillet to medium heat. Rub a stick of unmelted butter over the pan so it’s lightly greased.
4. Add about 1/3 to ½ cup of the batter into the pan and swirl it around so that it covers the entire area in a thin layer. (Note: depending on the size of your pan you may need to adjust the amount of batter).
5. After a minute or two, when the top of the crepe is dry on top, carefully slide a spatula under the crepe using your hand or another spatula flip it over and let cook for about another minute. (Note: if it tears then are flipping a little too early, if the edges are brown you’ve flipped a little too late.)
6. Repeat the process with the remaining batter, placing the cooked crepes in the warm oven on a baking sheet. While the crepes are being kept warm turn the skillet to medium-low and grease the pan once more with butter. Fry the eggs sunny side up on the greased pan for a few minutes, until the white has set but the yolk remains runny.
7. Remove the crepes from the oven and from the stack, one at a time fold the crepe into a half circle. Place a tablespoon of the pesto, ¼ of the ham and cheese on one half of the folded crepe. Fold the crepe in half once more so it’s a triangle and the fillings are now covered. Top with greens, fried egg and a tablespoon of quince paste.
8. Repeat with remaining crepes. Any leftover crepes can be stored in the refrigerator for a day or two and then reheated in a 325°F oven.