Ham and Apricot Crepes Recipe

5 1 1
Ham and Apricot Crepes Recipe
Ham and Apricot Crepes Recipe photo by Taste of Home
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Ham and Apricot Crepes Recipe

Read Reviews
5 1 1
Publisher Photo
A sweet apricot sauce nicely complements these savory ham crepes.
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min.

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

Nutritional Facts

2 each: 258 calories, 7g fat (3g saturated fat), 76mg cholesterol, 493mg sodium, 39g carbohydrate (27g sugars, 1g fiber), 12g protein.

  • 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
  1. In a large bowl, beat the milk, eggs and butter. Add flour and beat until well combined. Cover and refrigerate for 1 hour.
  2. 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.
  3. 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.
  4. 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.
Originally published as Ham and Apricot Crepes in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p157

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jacksoncompound User ID: 2569104 88287
Reviewed May. 4, 2009

"I tried today with peaches and peach nectar instead of apricots because that's what I had in my cupboard -- fantastic!"

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