Delice Lorraine Crepes With Cheese Ham Filling Recipes

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DELICE LORRAINE (CREPES WITH CHEESE & HAM FILLING)



Delice Lorraine (Crepes With Cheese & Ham Filling) image

I first saw this made on TV in New Zealand by Chef Des Britten in 1974, and have made it on & off over the years as an easy entree or lunch dish. You can also use asparagus in season or leftover chicken or even canned salmon in place of the ham. This is a great do ahead dish as they only need to be grilled/broiled just before you want to serve them.

Provided by Jen T

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 crepes (made from your favourite recipe)
4 -6 slices ham (thinly sliced)
12 -16 tablespoons edam cheese (or you could use colby or a mild cheddar)
12 -16 tablespoons additional grated cheese
4 -6 tablespoons heavy cream
chopped parsley, to serve

Steps:

  • Lay crepes out flat and top each one with the thinly sliced ham.
  • Top each one with 3-4 Tbsp grated cheese.
  • Roll up each crepe so that they resemble a big fat cigar.
  • Place in a baking dish that will hold them in one layer.
  • Top each crepe with another 3-4 Tbsp grated cheese.
  • Finally pour a tablespoon cream over each one.
  • This can all be done in advance.
  • Just before serving time, have your grill/ broiler really hot and place dish underneath until the cheese on top has melted and browned.
  • Serve at once sprinkled with chopped parsley.

Nutrition Facts : Calories 190, Fat 15.8, SaturatedFat 9.9, Cholesterol 47.3, Sodium 409.1, Carbohydrate 3.9, Protein 8.5

CREPES LORRAINE



CREPES LORRAINE image

Categories     Cheese     Bake

Yield 4 people

Number Of Ingredients 4

Crepes Lorr
aine:In a small bowl, mix together bacon, scallion and eggs 1/4 cup of swiss cheese, sour cream, salt and pepper and nutmeg. Spread about 2 tablespoonns of mixture on side to crepe and fold into triangle. Place in buttered baking dish. Sprinnkle remaining 1/4 cup swiss cheese over the crepes and bake for 12 minutes at 350 degree oven. Sprinkle with fresh parsley and serve immediately.
Crepe Batter:
Combine all ingredients in blender except for the melted butter. Blend for about 15 seconds. Scrape down sides with rubber spatula. Start blender again and pour in melted butter for 10 seconds. Cover and let rest in refrigerator for 1 hour. Cure the pan by pouring 1 tablespoon oil in pan and heating on medium heat for 2 to 3 minutes. Wipe out with a paper towel. When heated, pour in enough batter to cover bottom of pan, roll around bottom of pan and pour excess back into container. When surface of crepe is completely dry and edges slightly golden, remove from pan and repeat proccess.

Steps:

  • preparation directions are in with the ingredients

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