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Ham 'n' Cheese Crepes

"The beauty of these crepes is that they can be cooked ahead and stored in the freezer until you need them," explains Marion Lowery of Medford, Oregon. "I thaw a few at a time, roll them with ham and cheese and serve them for breakfast, lunch or a quick snack."

4 ServingsPrep: 30 min. + chilling Bake: 10 min. + freezing

Ingredients

2/3 cup cold water
2/3 cup plus 4 to 6 tablespoons cold milk, divided
1 cup all-purpose flour
2 eggs
1/4 cup butter, melted
1/4 teaspoon salt
ADDITIONAL INGREDIENTS (for 8 crepes):
1 to 2 tablespoons Dijon mustard
8 thin slices deli ham
1 cup (4 ounces) shredded cheddar cheese

Directions

In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter
and salt. Cover and process until smooth. Refrigerate for 1 hour.
Add remaining milk if batter is too thick.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour
3 tablespoons batter into the center of skillet. Lift and tilt pan
to coat bottom evenly. Cook until top appears dry; turn and cook
15-20 seconds longer. Remove to a wire rack. Repeat with remaining
batter, greasing skillet as needed. When cool, stack crepes with
waxed paper or paper towels in between. Cover and freeze for up to 3
months. Yield: 16 crepes.
To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2

2 of 2

Ham 'n' Cheese Crepes (continued)

Directions (continued)

hours. Spread each with mustard; top with a slice of ham and
sprinkle with cheese. Roll up tightly.
Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at
375° for 10-14 minutes or until heated through.
Yield: 4 servings.

To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through. Yield: 4 servings.

Nutrition Facts: 1 serving (2 each) equals 622 calories, 38 g fat (19 g saturated fat), 253 mg cholesterol, 2,548 mg sodium, 30 g carbohydrate, 1 g fiber, 41 g protein.