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Ham 'n' Cheese Crepes

Ham 'n' Cheese Crepes
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.
2 ServingsPrep: 20 min. + chilling Bake: 10 min.

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
© Taste of Home 2013

2 of 2

Ham 'n' Cheese Crepes (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013