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Parma Ham & Crêpe Gateaux with Chives
Layer upon layer of creamy texture, perfectly balanced with the salty, intense flavour of parma ham – simply indulgent.
- Serves: 8 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 20 mins
Ingredients
Herb Crêpes
4 eggs
½ tsp (2.5 ml) salt
4⁄5 C (200 ml) milk
1 tsp (5 ml) chopped chives
1 tsp (5 ml) chopped chervil (or parsley)
1 tsp (5 ml) canola oil
20-30 ml canola oil, for frying
Filling
3 Tbsp (45 ml) parsley, chopped
2 Tbsp (30 ml) chives, finely sliced
salt and black pepper to season
To Assemble
300 g Parma ham or prosciutto, thinly slices
4 Tbsp (60 ml) chives finely sliced (for crust)
Method
Herb Crêpes
Combine all of the ingredients in a bowl and mix until smooth. Put into the fridge to rest until needed – the mixture should rest at least an hour before using.
Heat a non-stick frying pan and brush with a little canola oil.
Pour in just enough batter to form one crêpe, lift and tilt the frying pan to spread the batter as evenly and thinly as possible. As soon as the crêpe is cooked and set, gently flip and cook the other side for a few of seconds. Remove from the frying pan and start on the next. Repeat this step until all of the mixture has been used.
Filling
In a stand mixer, beat the cream cheese until soft, add the chopped herbs, season to taste and then place the mixture in a piping bag.
To Assemble
Lay the first crêpe onto the serving plate, pipe with cream cheese and add a layer of Parma ham, cover with a second layer of cream cheese and then the next crêpe. Repeat this step until all the crêpes have been used.
Cover with clingwrap and weight down overnight using a plate with a tin placed on top. Place into the fridge to set.
The next day, cover the sides with the remaining cream cheese (the same way a cake would be iced). Sprinkle the sides with the chopped chives and serve.
