Crumbed Ham and Cheese Crepe Rolls

Start making the crepes by combining the flour and salt in a large bowl. Into the bowl, add the egg and egg yolk before gradually whisking in the milk. Add the butter and whisk to combine.

Spray a large frying pan with olive oil spray and add to the stove over medium heat. Pour 1/4 cup of batter into the frying pan and swirl the batter to coat the bottom of the frying pan. Cook the crepe until firm before turning it over to cook until lightly golden then transfer it to a plate. Continue to repeat this step until the batter mix is finished.

In a large bowl, add flour and 2 tablespoons of water then whisk to combine until it thickens. Onto a crepe, spread 1 teaspoon of mayonnaise on the bottom half of the crepe and top with D'Orsogna Premium Australian Ham off the Bone and a piece of cheese. Next, fold the bottom of the crepe to cover the filling then fold both the left and right sides to the centre. Roll up to enclose the filling and then brush the edge with the flour paste then press to seal together. Repeat until crepes with the remaining crepes.

Into a shallow bowl, add the extra plain flour and coat each crepe roll and shaking off any excess. Dip the crepe roll into the egg then into a bowl of breadcrumbs to coat evenly before setting aside on a plate. Continue to repeat this process with the remaining crepe rolls.

Add oil to a large saucepan or wok on medium heat. Once the oil is hot, cook the crepe rolls in batches until golden then add to a plate lined with a paper towel to drain any excess oil. Serve with green sriracha sauce.