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Ham and Apricot Crepes Recipe

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A sweet apricot sauce nicely complements these savory ham crepes.

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Ham and Apricot Crepes Recipe

Prep: 35 min. + chilling Bake: 20 min.

Yield: 10 Servings

35 20 55

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 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.

Nutritional Facts 2 crepes with 1/4 cup sauce equals 258 calories, 7 g fat (3 g saturated fat), 76 mg cholesterol, 493 mg sodium, 39 g carbohydrate, 1 g fiber, 12 g protein.

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

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