Tuesday, December 30, 2008

Ham and Cheese Crepes--from scratch

I often forget about this recipe. It's actually pretty easy, but the key is to plan ahead on the crepes b/c the mix needs to be refrigerated for at least 2 hours. The recipe is for 2, but obviously, you can double or triple it as you need. Another optionis to add sugar and make these dessert crepes, then fill with fruit. Enjoy!

Crepes for 2

2 eggs, slightly beaten
2/3 cup milk
¼ cup flour
¼ tsp salt
1 tsp butter (or more)

1. Beat all ingredients except butter in a small bowl till smooth. Refrigerate covered at least 2 hours—can leave overnight.

2. Heat butter in 7-inch skillet or crepe pan until bubbly. Pour about 3 Tbsp. of batter into the skillet. Quickly tilt and rotate skillet to coat bottom evenly. Cook over medium heat until lightly browned. Turn crepe to brown on second side. Stack crepes until ready to fill.

Ham and Cheese filling for Crepes

½ cup sour cream
3 green onions, finely chopped
¼ tsp mustard
Dash of pepper
1 ½ cups shredded cheddar
12 oz. thinly sliced cooked ham
1/3 cup fine dry bread crumbs, optional
3 Tbsp melted butter, optional

1. Mix sour cream, onions, mustard, salt and pepper. Sprinkle cheese on the crepe. Top with ham, then spread a heaping tsp of sour cream mixture on top. Roll crepe and place on ungreased baking sheet.

2. Mix bread crumbs and butter. Sprinkle over crepes if desired.

3. Bake at 350 for 10-12 minutes.
From my mother-in-law

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