Dica do Chef: Crepe Suíço

Hot popsicle, ever heard of it? It's the famous Swiss crepe. Who hasn't ever wanted to make it at home, right? It's great to have the Chef's Tip to teach us the secrets of that batter. Today's teacher is Joice, from Cariacica. Here's how to make a skillet Swiss crepe. SKISSI CREPE IN A SKILLET Ingredients: 2 cups cornstarch 3 to 4 cups all-purpose flour 2 eggs 2 tablespoons margarine 700ml milk 2 tablespoons grated cheese 1 level tablespoon baking powder 1 sachet chicken bouillon powder FILLING: Grated mozzarella cheese Grated ham Chopped tomato (seeds removed) Oregano In a blender, combine the milk, eggs, grated cheese, margarine, chicken bouillon, cornstarch, and some of the flour. Blend, then add the baking powder and more flour. Beat until it reaches a creamy consistency. Place in a bowl. For the filling, simply mix the cheese, ham, oregano, and tomato. Heat a non-stick skillet, spread margarine, cover the bottom with the dough, and let it brown. Flip and place the filling on half of the disc. Fold and then flip again so the dough cooks through.