Savory Ham and Cheese Crepes with Apricot Jam
PREP: 10 MINUTES
COOK: 12 MINUTES
SERVINGS: 8 - 10 SERVINGS
- 3 eggs
- 1 1/2 cup milk
- 1 1/4 cup flour
- 6 Tbsp water
- 2 Tbsp butter, melted
- 1/8 tsp salt
- 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)
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.
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.
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