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.