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.
Total TimePrep: 20 min. + chilling Bake: 10 min.
Makes4 filled crepes plus 4 unfilled crepes
- 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 filled crepes):
- 1 tablespoon Dijon mustard
- 4 thin slices deli ham
- 1/2 cup shredded cheddar cheese
- Place the water, 1/3 cup milk, flour, egg, butter and salt in a blender; 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° until heated through, 10-14 minutes.
- To use frozen crepes: Thaw in the refrigerator for about 2 hours. Fill and bake as directed.
Nutrition Facts2 filled crepes: 423 calories, 24g fat (11g saturated fat), 159mg cholesterol, 2540mg sodium, 17g carbohydrate (2g sugars, 0 fiber), 37g protein.
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.