Ham Swiss And Asparagus Crepes Recipes

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ASPARAGUS HAM CREPES



Asparagus Ham Crepes image

Sue Erickson of Loveland, Colorado recommends these tender crepes with flavorful filling for a Sunday brunch. They're so pretty, too!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 crepes.

Number Of Ingredients 18

1/2 cup milk
1 egg
1 tablespoon canola oil
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
24 fresh asparagus spears, trimmed
8 thin slices deli ham
8 slices Swiss cheese
MUSHROOM CHEESE SAUCE:
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 cup water
1/4 cup shredded cheddar cheese
1/3 cup half-and-half cream
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon minced chives

Steps:

  • In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into 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., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11x7-in. baking dish., In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 1366mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.

STUFFED CREPES WITH MUSHROOMS, HAM AND BECHAMEL SAUCE



Stuffed Crepes with Mushrooms, Ham and Bechamel Sauce image

Categories     Mushroom     Pork     Bake     Bastille Day     Parmesan     Ham     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 21

Mushroom Filling
1 ounce dried porcini mushrooms
2 cups hot water
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon finely chopped fresh Italian parsley
1/4 cup dry white wine
1/2 pound button mushrooms, sliced
Sauce
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons plus 1 teaspoon unbleached all purpose flour
2 2/3 cups milk (do not use low-fat or nonfat)
1/4 teaspoon ground nutmeg
8 thin 5x3-inch smoked ham slices
1 1/2 cups grated Parmesan cheese
Basic Crepes
2 large eggs
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 1/4 cups (or more) milk (do not use low-fat or nonfat)
Melted butter

Steps:

  • For Filling
  • Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.
  • Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.
  • For Sauce
  • Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.
  • For Crepes
  • Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
  • If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
  • Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
  • Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.

HAM, CHEESE & ASPARAGUS CREPES !



Ham, Cheese & Asparagus Crepes ! image

Authentic French Canadian crepe! I got this recipe several years ago when I had lunch in a small cafe in Quebec City. I had never tried a crepe before but it was delicious...black forest ham, lots of melted mozzarela cheese and asparagus tips...all of that wrapped in a very light crepe (or pancake) batter...and covered with maple syrup! This recipe has become a staple in my home over the years. Can double as a breakfast or a quick dinner.....and it tastes great no matter what time of day or night this is served. This was definitely a case of love at first bite!

Provided by cfletcher

Categories     Breakfast

Time 20m

Yield 4 large crepes, 4 serving(s)

Number Of Ingredients 9

1 cup flour
1 1/2 cups milk
2 eggs
2 tablespoons sugar
1 tablespoon oil
1/8 teaspoon salt
8 ounces mozzarella cheese, shredded
1 (14 ounce) can asparagus spears (warmed and drained of liquid)
8 -10 ounces black forest ham

Steps:

  • Use a non-stick frying pan (or if you don't have one, a very lightly greased pan) and heat it to medium.(I like LARGE crepes -- so I used a large non-stick frying pan -- but you can use a smaller one for smaller size crepes).
  • In a bowl, combine flour, milk, eggs, sugar, oil and salt. Beat until well blended (no lumps).
  • When the pan is hot, add 3 - 4 tbsps. of batter. Swirl the batter until the bottom is coated and part way up the side of the pan.
  • Add 1/4 of the mozzarela cheese, ham (I like to use shredded ham but you can cut up the ham into small pieces),asparagus tips.
  • Cook until the edges of the crepe start to come away from the side of the pan and the bottom is golden brown (about 5 minutes).
  • Using a spatula, slowly fold the crepe in half and repeat until all of your crepes are made. Should yield about 4 large.
  • Serve immediately with a bit of butter on top and maple syrup -- pure comfort !

Nutrition Facts : Calories 548.6, Fat 27.4, SaturatedFat 12.6, Cholesterol 195.9, Sodium 1267.7, Carbohydrate 42.1, Fiber 3.6, Sugar 8.4, Protein 33.8

HAM AND ASPARAGUS CREPES



Ham and Asparagus Crepes image

Ham and Asparagus mixed with cheddar sauce make the filling for these crepes that are topped with more sauce before baking. Hey! You don't want to make crepes use tortillas! Serves-6 2 crepes per person.

Provided by Rita1652

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

3/4 cup all-purpose flour
1 cup skim milk
1 beaten egg
1/8 salt
1/4 teaspoon dried thyme
nonstick spray coating
1/2 cup shredded carrot
1/2 cup sliced leek
1/2 cup water
3/4 cup evaporated skim milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dry sherry
1 cup shredded cheddar cheese
24 asparagus spears
12 slices of baked virginia ham

Steps:

  • For crepes, combine flour, milk, egg, thyme and salt.
  • Beat until blended.
  • Spray a 6-inch skillet with nonstick spray coating.
  • Preheat skillet; then remove skillet from heat.
  • Pour in 2 tablespoons batter.
  • Lift and tilt skillet to spread batter.
  • Return to heat; brown on one side only.
  • Invert skillet over paper towels; remove crepe.
  • Repeat with remaining batter.
  • For sauce heat carrot, leek, and water to boiling.
  • Reduce heat; cover and simmer 5 minutes.
  • Do not drain.
  • Combine milk, cornstarch, salt, and pepper.
  • Stir into vegetable mixture.
  • Cook and stir until thickened and bubbly.
  • Stir in sherry and 1/2 cup of the cheese until melted.
  • For filling, combine ham and asparagus and 1 cup of the sauce.
  • Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe.
  • Roll up.
  • Arrange crepes, seam side down, in a 3-quart rectangular baking dish.
  • Spoon remaining sauce over crepes.
  • Cover; bake in a 375 degree F.
  • oven 25 minutes or until hot.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, 5 minutes more.

ASPARAGUS CREPES



Asparagus Crepes image

"I love serving these tender crepes with their light lemony sauce in spring," notes Carol Hemker of Phenix City, Alabama. "But my husband would eat them any time of year at all. In fact, it's the only way he'll eat asparagus! This dish is also lovely for luncheon or brunch."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1/2 cup 2% milk
1 large egg
1/3 cup plus 2 teaspoons all-purpose flour
24 asparagus spears, cooked and drained
SAUCE:
2 large egg yolks
1/4 cup water
1 tablespoon butter, melted
1 tablespoon lemon juice
1/8 teaspoon salt
Dash cayenne pepper
Paprika

Steps:

  • For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, until heated through, 10-15 minutes., In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.

Nutrition Facts : Calories 299 calories, Fat 15g fat (7g saturated fat), Cholesterol 298mg cholesterol, Sodium 291mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.

HAM, SWISS, AND ASPARAGUS CREPES



Ham, Swiss, and Asparagus Crepes image

Number Of Ingredients 19

10-12 basic crepes
3 eggs, beaten
1 cup milk
1 tablespoon vegetable oil
1 cup unbleached flour
1/2 teaspoon salt
Sauce:
1 stick of butter
3/4 cup unbleached flour
1/2 teaspoon dry mustard
3 cups chicken broth
1 1/2 cups half and half
salt and pepper to taste
filling:
1 1/2-2 cups of diced ham or turkey ham
10-12 cooked asparagus spears
Topping:
1 1/2 cups shredded Swiss cheese
2 tablespoons chopped parsley

Steps:

  • 1. Prepare crepes and set aside. To Make Sauce: 1. Melt butter, stir in flour and mustard, and cook for 1 minute. Add broth simmer and stir until thickened. Add half and half and continue to stir until thick. Add salt and pepper. 2. While making sauce, cook the asparagus and saute ham to remove any excess water. 3. Combine coked ham with half of the sauce. 4. Place 1 asparagus spear with about 1/4 cup of the meat sauce on the lower 1/3 of each crepe and roll up. With seam down, place assembled crepes in prepared dish. 5. Cover crepes with remaining sauce and sprinkle with cheese. 6. Bake in 350-degree oven for 20 to 25 minutes. Sprinkle parsley on top and serve.

Nutrition Facts : Nutritional Facts Serves

HAM AND CHEESE CREPES



Ham and Cheese Crepes image

You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h15m

Yield 10

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 cup milk
4 large eggs
1 tablespoon melted butter
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
½ slice thinly sliced ham
8 ounces shredded Gruyere cheese

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.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g

HAM AND ASPARAGUS FETTUCCINE



Ham and Asparagus Fettuccine image

I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!

Provided by STEPHNDON

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 9

12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
½ cup butter
2 cups heavy cream
¾ cup grated Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ pound cooked ham, diced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
  • While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
  • Toss pasta and asparagus with sauce and serve immediately.

Nutrition Facts : Calories 754.3 calories, Carbohydrate 45 g, Cholesterol 179.3 mg, Fat 55.9 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 32.5 g, Sodium 785.4 mg, Sugar 2.5 g

BUCKWHEAT CREPES WITH ASPARAGUS, HAM AND GRUYèRE



Buckwheat Crepes With Asparagus, Ham and Gruyère image

In Brittany, large buckwheat crepes are known as galettes and are filled with all sorts of savory ingredients. A classic one is made with ham and cheese. This scaled-down rendition adds sweet asparagus, which goes well with the nutty flavor of buckwheat flour. Traditionally they are served with a glass of sparkling cider. Have them as a first course or alongside fried eggs for a more substantial meal.

Provided by David Tanis

Categories     brunch, pancakes, main course

Time 3h

Yield 6 servings

Number Of Ingredients 9

1 cup/120 grams buckwheat flour
1/2 cup/60 grams all-purpose flour
2 eggs
2 1/2 cups buttermilk
1/2 teaspoon salt, plus more as needed
2 tablespoons butter, plus more for pan
1 1/2 pounds medium asparagus, trimmed and bottom parts peeled, if desired
6 cooked ham slices
2 cups grated Gruyère or Comté cheese

Steps:

  • Make the batter: Whisk together flours, eggs, buttermilk and salt until well combined. Put the batter in the fridge for at least 2 hours or, preferably, overnight. If necessary, thin batter with a little more buttermilk or water, to the consistency of heavy cream.
  • Heat a crepe pan or well-seasoned cast iron skillet, about 8 inches in diameter, over medium-high heat. Use a piece of paper towel to rub a little butter in the pan, then quickly ladle in about 1/4 cup of batter. Swirl the pan to spread the batter all the way to the perimeter. Let crepe brown on one side for a minute or so, until crisp. Flip it over with a spatula (or carefully with your fingers) and cook one minute more. Don't worry about browning the second side. Adjust heat if crepe browns too quickly; the pan needn't be scorching hot. Remove from heat if crepe is cooking too quickly.
  • Remove the crepe from the pan and set it aside while you continue to make 5 more. Stack crepes on top of each other as they are finished. (Crepes may be made in advance.)
  • Bring a medium pot of generously salted water to a boil. Cook the asparagus for 2 minutes, or just until it is firm-tender, then drain and spread on a clean kitchen towel to cool.
  • Heat oven to 400 degrees. Fill the crepes by laying each one top-side down, place a slice of ham on top, sprinkle generously with cheese, and lay 3 asparagus spears on top, off to one side. Fold over to make a half-moon.
  • Put the filled crepes in one layer on a baking sheet. Drizzle with a little melted butter, then bake until they are crisp and the cheese is melted, about 5 to 7 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 24 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 8 grams, TransFat 0 grams

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From yummly.com


BUCKWHEAT CREPES WITH HAM, ASPARAGUS AND CHEESE - RICARDO
Mix in the ground nutmeg or clove, to taste. Season with salt and pepper. Set aside. In a 10.5-inch (26.5-cm) non-stick skillet or crepe pan, melt the butter. For each crepe, pour about 1/2 cup (125 ml) of batter into the skillet. Cook on both sides until golden brown. Stack the crepes on a plate. Preheat the oven to 350°F (180°C).
From ricardocuisine.com


ASPARAGUS FRITTATA WITH HAM & SWISS | OSF HEALTHCARE
Directions. Steam or boil asparagus until just tender, 2-3 minutes. Rinse under cold water to stop further cooking and drain well. (see “quick tip” below) Whisk eggs, egg whites, mustard, salt, and pepper in a medium bowl until blended. Stir in cheese, ham, and asparagus. Preheat broiler. Brush oil over a 10-inch skillet with sloping sides ...
From osfhealthcare.org


HAM AND CHEESE CREPES – PERFECT FRENCH STREET FOOD
2017-06-08 Add eggs, flour, milk, water and melted butter to the blender and mix well together. Place the batter in a fridge for 1/2 hour. Brush non stick 10 inches skillet with butter and heat it up. Using a ladle pour one ladle of batter on a pan and swirl around to cover all bottom of the pan with the crepes batter.
From eatingeuropean.com


OOPS, THAT RECIPE CAN'T BE FOUND. - FRED MEYER
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From fredmeyer.com


ASPARAGUS HAM CREPES RECIPE: HOW TO MAKE IT | TASTE OF HOME
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


HAM AND ASPARAGUS CREPES | RECIPE | DINNER CREPES, BRUNCH …
Mar 2, 2019 - These Ham and Asparagus Crepes make a nice light lunch. If you make the crepes ahead they come together really quickly using deli ham and cheese slices and fresh asparagus. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or …
From in.pinterest.com


CRêPES STUFFED WITH HAM, CHEESE AND ASPARAGUS | METRO
In a large saucepan, melt remaining 3 Tbsp. (45 mL) butter. Whisk in flour and mustard. Gradually whisk in milk. Cook, stirring, over medium heat until mixture boils and thickens. Remove from heat. Add wine and 1/2 cup (125 mL) Oka; stir until melted. Pepper to taste. Pour sauce over crêpes and sprinkle evenly with remaining 1/2 cup (125 mL ...
From metro.ca


HAM-ASPARAGUS STRATA | BETTER HOMES & GARDENS - BHG.COM
Top with the ham, asparagus, and cheese. Top with the remaining English muffin pieces. Advertisement. Step 2. In a medium bowl whisk together the eggs and sour cream. Stir in milk, onion, mustard, salt, and pepper. Pour evenly over the …
From bhg.com


HAM AND ASPARAGUS “GRATIN” | RICARDO
Add the flour and stir to blend. Cook for 1 minute. Whisk in the milk and bring to a boil. Add the nutmeg and parsley. Season with salt, as needed depending on whether the ham is salty or not, and pepper. In a 2 litre (8 cups) baking dish, combine the warm ham, asparagus and bechamel. In a bowl, combine the breadcrumbs and cheese.
From ricardocuisine.com


HAM ASPARAGUS GRATIN - CAMPBELL'S KITCHEN - DELISH.COM
2009-11-20 Directions. Stir the soup, milk, onion powder, black pepper, asparagus, ham, pasta and 1/2 cup cheese in a 2-quart shallow baking dish. Bake at …
From delish.com


HAM & ASPARAGUS QUICHE RECIPE | EATINGWELL
Step 1. Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onion; cook, stirring often, until translucent, 5 to 6 minutes. Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes ...
From eatingwell.com


CRêPES STUFFED WITH HAM, CHEESE AND ASPARAGUS | METRO
Sauté asparagus, mushrooms, onions and thyme until tender and liquid has evaporated. Add lemon juice, and pepper to taste. Stir in 1 cup (250 mL) Oka. Place a slice of ham on each crêpe. Evenly divide cheese and vegetable mixture among crêpes, roll them up tightly and place in buttered 13 x 9 inch (34 x 22 cm) baking dish. In a large ...
From api.metro.ca


HERB CREPES WITH EGGS, SWISS, HAM AND BROWNED BUTTER
Make crepe batter in a blender. Let rest in refrigerator 1 hour. Swirl crepe batter into heated buttered skillet and cook, flipping halfway through. Blend eggs. Brown butter then cook eggs in butter, toss with cheese. Assemble crepes layering ham, cheesy eggs and finishing with browned butter and wrap.
From cookingclassy.com


TARRAGON CREPES WITH HAM, ASPARAGUS & MASCARPONE CHEESE RECIPE
2010-04-05 Tarragon Crepes with Ham, Asparagus & Mascarpone Cheese. In a blender, combine eggs, milk, water, flour, salt, butter, tarragon, and celery seeds. Blend together until smooth, about 15 seconds. Cover and refrigerate for at least 1 hour (and up to 24 hours). Remove the crepe batter from the fridge and stir.
From cookincanuck.com


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