Daniel Catalaa

Manolo special

Source: The recipe was derived from a dish served by a sandwich/café locale in Buenos Aires on Maipú Avenue. It is a wraps made from savory crepes filled with sliced cheese, boiled ham, boiled egg, lettuce, tomato, mustard, and mayonnaise with lemon juice. Typically it is served with a banana milkshake made with milk (and not with icecream)


Ingredients for Savory Crêpes

  • Butter, melted, 2 Tbs | 4 Tbs
  • Eggs, x3 | x6
  • Flour, all purpose, 1 cup | 2 cups
  • Milk, 3 cups | 6 cups
  • Oil, vegetable, 1 1/2 Tbp | 3 Tbs
  • Salt, 1/2 tsp | 1 tsp
  • Sugar, granulated, 1 tsp | 2 tsp

Directions for Savory Crêpes

Makes 5 crêpes 10 inches in diameter

  1. Mix wet ingredients: In a large bowl place the eggs, milk, salt, and sugar. Wisk together until homogenous.
  2. Mix in dry ingredients: Very gradually wisk in the flour. The amount of flour sugggested is an approximation of the amount needed. Add enough to create a loose batter then stir in the melted butter.
  3. Refrigerate batter: Allow the batter to rest at least 1 hour in the frige so that the flour becomes fully hydrated.
  4. Cook crêpes: Place a large skillet (9-10 inches) with sloping edges under medium heat and coat the bottom with cooking oil by wiping a couple of drops of oil over the surface with a kitchen paper towel. Ladel 1/2 cup of batter onto the skillet creating a doghnut-like ring then quickly rotate the pan around mid-air to evenly distribute the batter. Allow the crêpe to cook until the edges look dry and start to pull away from the pan. Flip crêpe over to the other side and cook it only briefly (1 minute).
  5. Store crêpes: As you cook the crêpes, stack them onto a dish lined with a paper towel. Once you are done cooking the crêpes allow them to come down to room temperature, wrapped them with plastic film and store them in the frige until you are ready to use them.


Directions for Wrap assembly

  • Cheese, Swiss, sliced, x??? slices
  • Eggs, hard boiled, x???
  • Ham, boiled, sliced, x??? slices
  • Lemon juice, 1 Tbs.
  • Lettuce, shredded, x1 head
  • Mayonnaise, 4 Tbs.
  • Tomatoes, thinly sliced, X???

Instructions for Wrap assembly

  1. Prepare the protein: Hard boil the eggs, peel, chop, and allow to cool completely. Meanwhile unpack the ham and cheese slices.
  2. Vegetable Preparation: Wash the lettuce and julienne into 3 mm strips. If the lettuce is left whole it will resist the wrapping process. Also cut the tomatoes thinly and allow them to drain a little so that they do not make the wrap soggy. In a small bowl mix the mayonnaise with the lemon juice.
  3. Let's wrap it up!: Place a crêpe on a large chopping board. Cover the surface completely with a thing coating of the lemon-flavored mayonnaise. On the bottom half of the crêpe place the cheese and ham slices. Chill custard in refrigerator, preferably overnight so that it sets well. Run a knife between the custard and edge of mold, place a serving dish upside down over the mold, quickly reverse the two, and remove the mold from the custard. If you wish, simmer 2 Tbs. of water in the mold to dissolve the reaming caramel.