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Ham 'n' Cheese Crepes for Two

 Ham 'n' Cheese Crepes for Two
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.


  • 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


  • 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

2 of 2

Ham 'n' Cheese Crepes for Two (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.
Nutritional 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.