HAM 'N' CHEESE CREPES
"The beauty of these crepes is that they can be cooked ahead and stored in the freezer until you need them," explains Marion Lowery of Medford, Oregon. "I thaw a few at a time, roll them with ham and cheese and serve them for breakfast, lunch or a quick snack."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes. , To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.
Nutrition Facts :
BREAKFAST CREPES WITH HAM, VEGETABLES, AND EGG
Enjoy ham, veggies, and eggs in a delicate crepe for a scrumptious breakfast!
Provided by Caitlin Perszyk
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Mix milk, flour, eggs, butter, sugar, and salt together in a bowl. Transfer batter to an electric blender and combine on high speed until blended; it's fine if batter has some lumps. Let rest for 15 minutes.
- Meanwhile, heat vegetable oil in a pan over medium heat. Add ham and cook until heated through, 3 to 4 minutes. Add onion and cook until softened, about 5 minutes more. Reduce heat to low and stir in spinach and tomato. Keep warm.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour 1/3 cup batter into the skillet, swirling to cover the pan. Cook until underside of crepe is lightly brown, 1 to 3 minutes. Loosen edge of crepe and flip. Cook until lightly browned, 1 to 2 minutes more. Set aside; repeat with remaining batter.
- Place crepes onto the prepared baking sheet. Add ham-veggie mixture to the center of each crepe. Crack an egg carefully over ham mixtures. Fold edges of crepes inward.
- Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 17.4 g, Cholesterol 286 mg, Fat 17.8 g, Fiber 0.7 g, Protein 16.7 g, SaturatedFat 7.3 g, Sodium 565.2 mg, Sugar 4.9 g
SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING
Steps:
- Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
- In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
- In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
- Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
- To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
- Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
- Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
- Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
- Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)
HAM AND CHEESE CREPES
You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
- Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
- Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
- Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
- Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g
HAM AND SWISS CREPES WITH CHOPPED SALAD
Steps:
- For the crepe batter, combine the flour and a pinch of salt in a bowl and make a well in the center. Add the eggs, milk, and brandy to the well and whisk to combine. Stir in the melted butter. Cover the batter and set aside for 20 minutes.
- While the batter is resting, halve the red and yellow cherry tomatoes and add them to a salad bowl. Add the basil, parsley, balsamic vinegar, EVOO, salt, and pepper. Toss to coat. Add the cucumbers, watercress, and onions.
- Preheat a 10-inch nonstick skillet over medium-low heat with a drizzle of vegetable oil. Cover the bottom of the skillet with just enough batter to coat, lifting and shaking the skillet to help the batter along. Let the crepe cook and lightly brown on one side, just about 1 minute. Turn the crepe with a rubber spatula, lifting up the edges, then use a toothpick or your finger to flip it over. Once it is flipped, scatter some of the cheese and ham on top. Season with a little salt and pepper, then fold the crepe over and continue to cook until the cheese starts to melt. Transfer the crepe to a plate and cover with foil to keep warm. Repeat this 7 more times to serve 2 crepes per person.
- Divide the 8 crepes among 4 serving plates; serve some salad next to the crepes.
More about "ham and watercress crepes recipes"
HAM AND SWISS SAVORY CREPES RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (1)Category BreakfastServings 7Total Time 40 mins
- In medium bowl, mix flour, baking powder and salt. Beat in milk, 1 tablespoon melted butter and the egg with whisk just until smooth.
- Heat 7- or 8-inch nonstick skillet or crepe pan over medium heat. Lightly grease skillet with oil. Pour 1/4 cup batter into skillet, immediately tilting pan so batter covers bottom. Cook until edges are lacy and center is set. Turn; cook until golden brown.
- In 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 2 to 3 minutes or until tender. Stir in ham and spinach; cook 2 to 3 minutes longer or until spinach is slightly wilted. Remove from heat. Stir in cheese.
HAM AND CHEESE SAVORY CREPES - OLIVIA'S CUISINE
From oliviascuisine.com
4.4/5 (52)Estimated Reading Time 5 minsServings 1
- In a blender, combine the eggs, milk, flour melted butter and salt. Blend on high until smooth. Cover the jar and refrigerate for at least one hour, or overnight.
- Pre heat a 10 inch non stick skillet over medium heat for a couple of minutes. Grease the pan with butter, removing the excess with a paper towel. Pour about 1/4 cup of batter and immediately swirl the pan to coat the bottom of the pan into a thin even layer.
- Cook for about 20 seconds or until the top looks dry and the crepe has browned slightly on the bottom. Using a thin spatula, lift one edge of the crepe and, using your fingers of both hands, flip the crepe. Cook the second side briefly, for about 10 seconds, then transfer to a plate. Repeat with remaining batter, adding more butter as needed, making about 8 crepes total.
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