Ham and Gruyère Crêpes
Yield: 6 crêpes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 3/4 cup milk
- 1 egg
- 1/2 cup all-purpose flour
- butter (for pan)
- 8-10 slices of thinly sliced ham (about 8oz.)
- About 6 oz. of Gruyère cheese, sliced thin
- fresh chopped chives for garnish (optional)
- In a mixing bowl, whisk together the milk, egg, and flour.
- Heat a saute pan (or a crepe pan if you have one) over medium heat. Melt a pat of butter. You can use a pastry brush to make sure that the butter coats the pan. Scoop about 2 tbs. of the batter onto the pan and immediately swirl the pan around until the batter forms a circle of about 6-7 inches in diameter. You can add a little more of the batter if needed. Cook for about 2 minutes or until lightly browned. Using a fork or a small spatula, gently flip the crepe over and cook on the other side for another 2 minutes or so until both sides are cooked. Remove from the pan.
- Repeat this process with the remaining batter. If the pan gets too hot, remove from the heat and wipe down with a damp cloth. You can also adjust the heat if it gets too hot.
- Once the crepes are all cooked, layer 2 slices of ham and some of the cheese onto the center of one of the crepes. Fold in one end and then fold over the sides (see photos).
- Add a little more butter to the pan (still on medium heat). Place the folded crepes into the pan, a few at a time. Flip after about 1 minute and cook until the cheese is melted. Remove from the heat. Garnish with fresh chives or other desired toppings and serve.