Ham 'n' Cheese Crepes Recipe

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These thin pancakes from Marion Lowery of Medford, Oregon are easy to freeze and thaw, so you cook up a batch, prepare just enough for two and save the rest for another time.

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Ham 'n' Cheese Crepes Recipe

Prep: 20 min. + chilling Bake: 10 min.

Yield: 2 Servings

20 10 30

Ingredients

1/3 cup cold water
1/3 cup plus 2 to 3 tablespoons 2% milk, divided
1/2 cup all-purpose flour
1 egg
2 tablespoons butter, melted
1/8 teaspoon salt
ADDITIONAL INGREDIENTS (for 4 crepes):
1 tablespoon Dijon mustard
4 thin slices deli ham
1/2 cup shredded cheddar cheese

Directions

In a blender, combine the water, 1/3 cup milk, flour, egg, butter and salt; cover and process until smooth. Refrigerate for at least 30 minutes; stir. Add remaining milk if batter is too thick.
Heat a lightly greased 8-in. skillet; add about 3 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Repeat with remaining batter, greasing skillet as needed. Stack four crepes with waxed paper in between; cover and freeze for up to 3 months.
Spread mustard over remaining crepes; top each with ham and cheese. Roll up tightly. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° for 10-14 minutes or until heated through.
To use frozen crepes: Thaw in the refrigerator for about 2 hours. Fill and bake as directed. Yield: 4 filled crepes plus 4 unfilled crepes.

Nutritional Facts 2 filled crepes equals 423 calories, 24 g fat (11 g saturated fat), 159 mg cholesterol, 2,540 mg sodium, 17 g carbohydrate, trace fiber, 37 g protein.

Originally published as Ham 'n' Cheese Crepes in Cooking for 2 Fall 2005, p60

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(1-1) of 1 reviews

Reviewed on Dec. 23, 2011 by tbaldwin92

The recipes for the crepes did not turn out at all! I added more flour, put more than 3 tbsp in the skillet, but nothing fixed it. It would start to bubble and then dissipate not giving me time to flip anything at all.