- 1 cup water
- 1 cup milk
- 1-1/2 cups all-purpose flour
- 4 large eggs
- 3 tablespoons vegetable oil, plus more for skillet
- 3/4 teaspoon salt
- 2 cups finely chopped Georgia pecans
- 1/3 cup olive oil
- 2 tablespoons white balsamic vinegar or cider vinegar
- 2 teaspoons Dijon style mustard
- 1/2 to 1 teaspoon hot sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 9 cups mixed salad greens
- 15 slices prosciutto, finely chopped
At least several hours or the day before serving, prepare Crepe Batter: In food processor or blender, combine water, milk, flour, eggs, 3 tablespoons oil, and salt.
Pulse until mixture is blended and smooth. Refrigerate mixture at least 1 hour or overnight.
To cook crepes: Whisk batter to re-blend. Heat a 9-inch non-stick skillet over medium heat; brush inside lightly with vegetable oil.
For each crepe, sprinkle about 2 tablespoons pecans around bottom of skillet. Pour 1/4 cup batter into skillet and immediately swirl to thinly coat bottom of skillet and pecans.
Cook 2 – 3 minutes or until crepe is barely golden; gently turn to cook other side 2 – 3 minutes.
Remove to plate; repeat to make 14 more crepes. As they are cooked, stack crepes, placing a small piece of waxed paper between them to prevent sticking.
Just before serving, prepare Filling: Make dressing by whisking together olive oil, vinegar, mustard, hot sauce, sugar, and salt. Toss salad greens with dressing.
To assemble, scatter some of prosciutto over each crepe; top with about 1/2 cup packed salad mixture, spread over prosciutto. Fold in opposite sides of crepe to meet (but not overlap) in center. Next, roll up crepe from one of the unfolded sides toward the other to make a rolled pocket. Repeat with remaining crepes and serve.
Nutrition information per crepe: calories: 233 ; protein: 6g ; carbs: 12g ; saturated fat: 3 g ; monounsaturated fat: 12 g ; polyunsaturated fat: 3 g ; cholesterol: 61 mg; fiber: 1g ; sodium: 214.