Friday, July 17, 2009

ham & cheese crepes

Your kids will love them!
For Crepes:
3 eggs
1 c. milk
3/4 c. flour
1/4 c. butter, melted
pinch of salt
canola oil as needed

Whisk eggs, salt , milk and flour. Stir in butter; let batter rest 10 minutes. Spread 1/4 c. batter into a heated, oiled nonstick skillet. Cook for 2 minutes, until golden brown. Flip; cook other side. Repeat with rest of batter, stacking the crepes in between pieces of wax paper.
Makes approx. 8 crepes.

Ham Filling:
1/2 c. ham, diced
1/2 c. tomatoes, diced
1 c. Gruyere cheese
ranch or mustard for dipping (optional)

For a Dessert: we use cinnamon and just sugar, or fruit with whipped cream and a sprinkle of powdered sugar on top.

Preheat oven to 350 F. Fill crepes with ham, tomatoes and cheese and roll up. Bake on lightly oiled pan for less than 5 minutes, until cheese melts. We serve ours with steamed carrots and mustard for dipping.

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