Name: Ham and Cheese Crepes
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: All-purpose flour - 1 ¼ cups; Milk - 1 cup; Large eggs - 4; Melted butter - 1 tablespoon; Butter - 1 teaspoon; Onion, thinly sliced - 1 medium; Butter, divided, or more as needed - 2 teaspoons; Dijon mustard - 2 tablespoons; Thinly sliced ham - ½ slice; Shredded Gruyere cheese - 8 ounces

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Ham and Cheese Crepes

1. All-purpose flour - 1 ¼ cups

2. Milk - 1 cup

3. Large eggs - 4

4. Melted butter - 1 tablespoon

5. Butter - 1 teaspoon

6. Onion, thinly sliced - 1 medium

7. Butter, divided, or more as needed - 2 teaspoons

8. Dijon mustard - 2 tablespoons

9. Thinly sliced ham - ½ slice

10. Shredded Gruyere cheese - 8 ounces

How to cook deliciously - Ham and Cheese Crepes

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, sautéed onion, and 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.