Ham and Cheese Crepes
I’m having a moment with crepes. Ham and Cheese Crepes specifically because they can be eaten at any time of the day and they are just straight up delicious.
Servings: 8 people
Ingredients
For the crepe batter:
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 1 cup flour
- 3 tablespoons melted butter
- additional butter for coating the pan
For the filling:
- Shredded Gruyere Cheese
- Thinly sliced Prosciutto
To Top
- Shaved asparagus
- Shaved radish
- Olive oil
- Kosher salt and freshly cracked black pepper
Instructions
- In a blender, combine all the ingredients for the batter for 10 seconds until smooth. Place the batter into the fridge and chill for at least 1 hour and up to 48 hours.
- Heat a small non-stick skillet over medium high heat and add butter. Add ¼ cup of the batter into the center of the pan and swirl it around to create a large circle. Cook for 30 seconds and then flip. Cook for about 15 seconds and then remove to a clean flat surface. Continue to the remaining batter.
- Fill each crepe with the prosciutto and cheese. Fold the crepe in half and then half again. Transfer the finished crepe to a baking sheet. Once all the crepes are stuffed, transfer to a 350 degree oven and warm for 3 minutes until the cheese has melted.
- Toss the shaved asparagus and radishes with a bit of olive oil, salt and pepper and serve on top.
Notes
Use your favorite meat and cheese for custom crepes.
Nutrition
Calories: 274kcal | Carbohydrates: 13g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 314mg | Potassium: 106mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 499IU | Calcium: 325mg | Iron: 1mg