Ham and Apricot Crepes Recipe

Ingredients

• 1-1/2 cups milk
• 2 eggs, lightly beaten
• 1 tablespoon butter, melted
• 1 cup all-purpose flour
• 20 thin slices deli ham
• SAUCE:
• 1 can (15-1/4 ounces) apricot halves
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cans (5-1/2 ounces each) apricot nectar
• 2 tablespoons butter
• 2 teaspoons lemon juice

Directions

• In a large bowl, beat the milk, eggs and butter. Add flour until and beat until well combined. Cover and refrigerate for 1 hour.
• Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. 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.
• Place a slice of ham on each crepe; roll up. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 20 minutes.
• Meanwhile, drain apricots, reserving syrup. Cut apricots into 1/4-in. slices; set aside. In a large saucepan, combine the sugar, cornstarch and salt. Add apricot nectar and reserved syrup; stir until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice and apricot slices. Serve with crepes. Yield: 10 servings.

Ham and Apricot Crepes published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p157