Ham 'n' Cheese Crepes for Two Recipe

3 1 2
Ham 'n' Cheese Crepes for Two Recipe
Ham 'n' Cheese Crepes for Two Recipe photo by Taste of Home
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Ham 'n' Cheese Crepes for Two Recipe

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3 1 2
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 large 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.
Originally published as Ham 'n' Cheese Crepes in Cooking for 2 Fall 2005, p60

Nutritional Facts

2 each: 423 calories, 24g fat (11g saturated fat), 159mg cholesterol, 2540mg sodium, 17g carbohydrate (2g sugars, 0 fiber), 37g protein.

  • 1/3 cup cold water
  • 1/3 cup plus 2 to 3 tablespoons 2% milk, divided
  • 1/2 cup all-purpose flour
  • 1 large 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Ham 'n' Cheese Crepes in Cooking for 2 Fall 2005, p60

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tbaldwin92 User ID: 6420252 63906
Reviewed Dec. 23, 2011

"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."

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