by Chef Matthew Krenz

I was looking forward to coming up with a quick and easy do-ahead brunch recipe for Bastille Day. Unfortunately, as it often goes, with toddlers in camp and preschool, bugs are still making their way around rooms and water bottles, and unfortunately made it to our home (all better now). This was a brunch recipe I prepared a while ago, and the guests who tried it all asked when they could order it again! Spoiler alert: I never did make it again, until now! I hope it is met with the same interest and enjoyment.

Whipped Boursin
Makes roughly 12 ounces

5.3 oz. (one container) Boursin cheese, room temperature
4 oz. cream cheese, room temperature
3 tbsp. heavy cream

1. Using a stand mixer with the whisk attachment, whip together the Boursin, cream cheese, and heavy cream, whipping for 30-45 seconds then scraping down the sides and mixing again until well-combined.
2. Using a spatula, scrape into a small piping bag or zip-top bag. Set aside and cut a small hole in the bag before use.

Crêpes
Makes roughly 12

1¾ c. flour
3 eggs
¼ tsp. salt
1 tsp. sugar
2 c. milk
2 tbsp. butter, melted
Butter to grease the pan
6-8 oz. thinly shaved prosciutto, room temp

1. In a blender, add the eggs, milk, salt, sugar, flour and melted butter, then blend until smooth, about 30-45 seconds, to make the batter.
2. When ready to cook, grease the bottom of a crêpe pan or small sauté pan with enough butter to cover the pan. Set over medium-low to low heat and ladle a small amount of batter into the pan, swirling around to cover the entire flat surface of the pan.
3. Once it’s starting to dry out all the way, flip and cook another 20-30 seconds on the other side. Light browning is okay, but you don’t want to cook it so far it won’t fold. Have a covered plate or tortilla holder ready to store these in until you are ready to assemble.

To assemble
1. Lay the crêpes out flat, then pipe whipped Boursin on half of the crêpe.
2. Add a slice or two of prosciutto on top of the whipped Boursin.
3. Fold the crepe in half, then in half again to make a small triangle. Assemble on a platter and serve.

Enjoy!