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Ham and Apricot Crepes

 Ham and Apricot Crepes
A sweet apricot sauce nicely complements these savory ham crepes.
10 ServingsPrep: 35 min. + chilling Bake: 20 min.

Ingredients

  • 1-1/2 cups milk
  • 2 eggs, lightly beaten
  • 1 tablespoon butter, melted
  • 1 cup King Arthur Unbleached 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

2 of 2

Ham and Apricot Crepes (continued)

Directions (continued)

  • 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.