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.
Provided by Taste of Home
Time 30m
Yield 4 filled crepes plus 4 unfilled crepes.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 423 calories, Fat 24g fat (11g saturated fat), Cholesterol 159mg cholesterol, Sodium 2540mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 0 fiber), Protein 37g protein.
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Sarah Laizer
[email protected]These crepes were very easy to make and they were delicious! I used a combination of mozzarella and Parmesan cheese, and it was the perfect blend of sharp and creamy.
Jagpdc
[email protected]I made these crepes for my family and they loved them! The crepes were light and fluffy, and the filling was cheesy and flavorful. I would definitely make these again.
Bosco Kalulu
[email protected]These crepes were delicious! I used a combination of cheddar and Swiss cheese, and it was the perfect blend of sharp and creamy.
Bader Baloch
[email protected]I'm not a fan of crepes, but I decided to try this recipe and I was pleasantly surprised! The crepes were thin and delicate, and the filling was creamy and cheesy. I would definitely make these again.
Kyra Wood
[email protected]These crepes were very easy to make and they were delicious! I used a combination of cheddar and mozzarella cheese, and it was the perfect blend of sharp and creamy.
Tech Reviews Channel
[email protected]I followed the recipe exactly and the crepes turned out perfectly! They were thin and delicate, and the filling was creamy and cheesy. I would definitely make these again.
Joel Cloete
[email protected]These crepes were delicious! I made them for my husband and he loved them. The crepes were thin and delicate, and the filling was creamy and cheesy. I will definitely be making these again.
Nyatinchi Judy
[email protected]I made these crepes for a brunch party and they were a huge hit! Everyone loved them. The crepes were light and fluffy, and the filling was cheesy and flavorful. I would definitely make these again.
Metoowie
[email protected]These crepes were a bit more work than I expected, but they were worth it! The crepes were delicious and the filling was perfect. I used a combination of cheddar and mozzarella cheese, and it was the perfect blend of sharp and creamy.
Abdul Rauf Shaikh
[email protected]I'm not a big fan of crepes, but I decided to try this recipe and I was pleasantly surprised! The crepes were thin and delicate, and the filling was creamy and cheesy. I would definitely make these again.
Aaron 81
[email protected]These crepes were easy to make and turned out great! I used a gluten-free flour blend and they still came out perfect. The filling was cheesy and flavorful. I will definitely be making these again.
Melissa Lytle
[email protected]I made these crepes for my family last night and they were a hit! Everyone loved them. The crepes were light and fluffy, and the filling was delicious. I used gruyere cheese instead of cheddar, and it worked perfectly.
Alyssa Carson
[email protected]These ham and cheese crepes were an absolute delight! The crepes were tender and flavorful, and the filling was perfectly creamy and cheesy. I especially loved the addition of Dijon mustard, which added a nice tang. I will definitely be making these