Ham and cheese crepes

from the kitchen of Suzie Menzer of Byron, Wisconsin


3 eggs
Pinch of salt
1 cup milk
3/4 cup flour
1/4 cup melted butter
1/2 cup low-fat diced ham
Canola oil, as needed

Whisk eggs, salt, milk and flour. Stir in butter; let batter rest for 10 minutes. Spread 1/4 cup batter into a heated, oiled nonstick skillet. Move the skillet around to cover the whole bottom of the pan. Crepes should be as thin as possible. Cook for 2 minutes, until golden brown. Flip; cook the other side. Repeat with the rest of batter, stacking the crepes in between pieces of wax or parchment paper. Preheat oven to 350 degrees. Fill crepes with ham, tomatoes and cheese and roll up. Bake on lightly oiled pan for about five minutes, until the cheese melts.


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