Honey Baked Ham and Cheese Crepes
These ham and cheese crepes are absolutely out of this world. It's hard to believe that something that seems this delicate and sophisticated are so easy to make. You'll come back to this recipe time and time again.
Honey Baked Ham (chopped)
Swiss or Cheddar Cheese (shredded)
Begin by throwing the water, milk, eggs, flour and 3 TBL of the melted butter into a blender. Pulse for 10-15 seconds to combine. Place the crepe batter in the refrigerator for at least 1 hour. The batter will keep in the refrigerator for up to 48 hours. Preparing the batter the night before is a great way to save time.
Warm a non-stick pan over medium heat. The size of the pan depends on what size crepes you would like to make. Larger pans are for larger crepes. Wipe the inside of the chosen pan with a small amount of the melted butter. We like to use a pastry brush or a paper towel.
Using a 1/4 cup measuring cup, pour 1 to 2 ounces of crepe batter into the hot pan. Immeditately swirl the batter around the pan, completely covering the bottom. Cook the crepe for 30 seconds to 1 minute or until the crepe has set and the bottom is lightly browned. Using 2 spatulas, gently flip the crepe.
Now, add the filling. Sprinkle the crepe with a generous amount of the cheese. Place the chopped ham on top of the cheese. Cook for 30 seconds. Gently fold the left and right side of the crepe over the ham and cheese and cook for an additional 30 seconds to 1 minute or until cheese has melted.
Transfer the crepe to a plate and do it all again. Let the crepes cool slightly so that you don't burn your mouth devouring them!