Norwegian Crêpes with Ham and Leek Filling (Pannekaker Med Vri)

from Aftenposten, Oslo

via Irene Tibbits

serves 4 (with batter left over)

Crêpes

1/2 cup whole wheat flour

1/4 cup quick oats

3/4 cup white flour

dash of salt

4 eggs

2 1/2 cups milk

2 tablespoons butter, melted, plus more for the baking pan

7 ounces cooked ham, cubed and slightly warmed

1/2 leek, washed and thinly sliced

5 ounces Cheddar cheese, shredded

1/4 cup light sour cream

For crêpes: Combine flour, oats and salt. In a separate bowl, whisk eggs and milk and gradually mix in flour till batter is smooth, without lumps. Then mix in melted butter. Cover batter to let swell for about 30 minutes. You will have more than enough batter for 8 crêpes.

Warm crêpe pan over medium heat and add a little butter. Pour in enough batter to cover bottom, and turn pan to cover evenly. Turn crêpes when surface has stiffened; both sides should be a golden color. You could do this the day before and keep the cooked crêpes in the refrigerator overnight.

For filling: Preheat oven to 400 degrees. Combine ham and leek with half the cheese and all the sour cream. Divide mixture among 8 crêpes, roll up and place in a buttered baking pan. Spread remainder of cheese on top and bake for 5 to 10 minutes until cheese is golden. Serve with sliced tomatoes and sour cream.

These are very tasty, and the crêpes themselves are very good. Freeze extra batter for future use, and you can vary the filling, using your own imagination.