Folded Crepes With Smoked Ham And Butter Recipes

FOLDED CREPES WITH SMOKED HAM AND BUTTER

Steps:

• Spread salted butter on a small crepe,preferably buckwheat. Sprinkle withfreshly ground pepper. Arrange a thinslice of smoked ham on top. Fold crepein half, then in half again. Repeat tomake more crepes. Serve immediately.

HAM AND CHEESE CREPES

Steps:

• Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
• Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
• Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
• Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
• Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.

HAM 'N' CHEESE CREPES FOR TWO

Steps:

• 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.