Crêpes des Alpages

Crêpes des Alpages

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A hot pancake filled with melting slices of Reblochon, thin slices of raw ham with some notes of greenery for a touch of freshness ... We enjoy!


  • For 4 people :
  • 3 eggs
  • 125 g flour
  • 5 g of salt
  • 30 cl of milk
  • 2 tablespoons of water
  • 30 g melted butter
  • 1 Reblochon of Savoy
  • 2 tomatoes
  • 8 slices of raw ham
  • Rocket


Prepare the pancake batter. Mix the eggs with the flour and salt. Add the milk and water, mix well. Finally add the melted butter. Cook 8 small pancakes and let them rest.

Place a little rocket in the center of the pancake, 2 to 3 slices of tomatoes (without the seeds), 2 slices of Reblochon and 2 slices of raw ham.

Roll the pancake cone and fold the bottom under the crepe.

Serve immediately with a little mesclun.

Photo: Image & partners Dijon