12 fresh oysters, shucked
1 cup buttermilk
1 cup cornmeal
1/2 cup all-purpose flour
Salt and pepper to taste
Vegetable oil for frying
12 slices of Serrano ham

For Ramp Crepes:

1 cup all-purpose flour
2 eggs
1 cup milk
1/4 cup finely chopped ramps (or green onions)
2 tablespoons melted butter
Pinch of salt

Instructions:

Prepare the Ramp Crepes:

In a bowl, whisk together flour and salt.
In another bowl, beat the eggs and then add milk and melted butter.
Combine the wet and dry ingredients, mixing until smooth.
Stir in the chopped ramps.
Let the batter rest for 30 minutes.
Heat a non-stick skillet over medium heat, lightly grease it, and pour in a small amount of batter, swirling to cover the bottom.
Cook for 1-2 minutes on each side until lightly golden.
Repeat with the remaining batter.

Fry the Oysters:

Soak the shucked oysters in buttermilk for 10 minutes.
In a separate bowl, mix cornmeal, flour, salt, and pepper.
Heat vegetable oil in a deep fryer or skillet to 350°F (175°C).
Dredge the oysters in the cornmeal mixture, coating evenly.
Fry the oysters until golden brown, about 2-3 minutes.
Remove and drain on paper towels.

Assemble the Dish:

Place a slice of Serrano ham on each ramp crepe.
Top with a fried oyster.
Roll or fold the crepe to enclose the fillings.
Secure with a toothpick if necessary.

Serving Suggestion:
Serve the Pistols on Horseback warm, perhaps with a drizzle of lemon aioli or a side of pickled vegetables to complement the rich flavors.

Enjoy crafting this elegant appetizer that pays homage to its classic roots while introducing delightful new elements!

Photo credit FOODMENTO