Ham 'n' Cheese Crepes Recipe

5 2 3
Ham 'n' Cheese Crepes Recipe
Ham 'n' Cheese Crepes Recipe photo by Taste of Home
Publisher Photo

Ham 'n' Cheese Crepes Recipe

Read Reviews
5 2 3
Publisher Photo
"The beauty of these crepes is that they can be cooked ahead and stored in the freezer until you need them," explains Marion Lowery of Medford, Oregon. "I thaw a few at a time, roll them with ham and cheese and serve them for breakfast, lunch or a quick snack."
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + freezing
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + freezing

Ingredients

  • 2/3 cup cold water
  • 2/3 cup plus 4 to 6 tablespoons cold milk, divided
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/4 cup butter or margarine, melted
  • 1/4 teaspoon salt
  • ADDITIONAL INGREDIENTS (for 8 crepes):
  • 1 to 2 tablespoons Dijon mustard
  • 8 thin slices deli ham
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

In a blender, combine the water, 2/3 cup of milk, flour, eggs, 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 the top appears dry; turn and cook 15-20 seconds longer. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between layers. Cover and freeze for up to 3 months. Yield: 16 crepes.
To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly. Place in a greased 11x7x2-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through. Yield: 4 servings.
Originally published as Ham 'n' Cheese Crepes in Quick Cooking December 2000, p44

  • 2/3 cup cold water
  • 2/3 cup plus 4 to 6 tablespoons cold milk, divided
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/4 cup butter or margarine, melted
  • 1/4 teaspoon salt
  • ADDITIONAL INGREDIENTS (for 8 crepes):
  • 1 to 2 tablespoons Dijon mustard
  • 8 thin slices deli ham
  • 1 cup (4 ounces) shredded cheddar cheese
  1. In a blender, combine the water, 2/3 cup of milk, flour, eggs, 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 the top appears dry; turn and cook 15-20 seconds longer. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between layers. Cover and freeze for up to 3 months. Yield: 16 crepes.
To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly. Place in a greased 11x7x2-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through. Yield: 4 servings.
Originally published as Ham 'n' Cheese Crepes in Quick Cooking December 2000, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHam 'n' Cheese Crepes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Jenandjohn6 User ID: 3267461 27216
Reviewed Oct. 8, 2013

"I had been looking for simple crepe recipe for a while. This was fantastic. And once they crepes are frozen you can use them for anything savory or sweet!"

MY REVIEW
sbreinhardt User ID: 5001368 203900
Reviewed Jan. 7, 2011

"This will be on our weekly lunch menu..quick and easy...And the kids loved them.."

Loading Image