Savory Ham and Cheese Crepes with Apricot Jam

• Crepes:
• 3 eggs
• 1 1/2 cup milk
• 1 1/4 cup flour
• 6 Tbsp water
• 2 Tbsp butter, melted
• 1/8 tsp salt
• Filling:
• 1 Tbsp butter
• 1 cup finely diced ham
• 1 tsp fresh rosemary, finely minced
• 1 1/2 cups shredded Swiss or other white cheese
• Apricot jam (for serving)

Crêpes.

Place all ingredients in a blender and mix, scraping sides once to ensure all ingredients are well blended. For best results, let stand one hour. Stir batter before using.

Filling:

Melt butter over medium heat in Nordic Ware crêpe pan. Sauté ham and rosemary until lightly browned and warmed through, 2-3 minutes. Place ham into a bowl and set aside. Wipe pan clean.

To Cook and Assemble:

Lightly grease crêpe pan with butter or canola oil and heat pan over medium-high heat until hot. Pour about ¼ cup batter into center of the pan with one hand, lifting the pan around to spread the batter so it covers the bottom of the pan. Cook for approximately 1½ minutes, until bottom is lightly browned. Working quickly, sprinkle 2 Tbsp cheese onto crêpe and spoon 2 Tbsp of ham on top. Fold in both sides of crêpe to cover ingredients and slide onto a plate. Serve with apricot jam. Makes 8-10 crêpes.