Shelly's Recipe

HAM AND GRUYERE CREPES

Category: Ham

For the crepes:
1 cup milk
1 egg
1/2 cup plus 1 tbsp all-purpose flour
1/2 tsp canola oil
1/2 tsp salt, plus more, to taste
8 tsp unsalted butter, plus more for brushing pan

1 lb. Black Forest ham, thinly sliced
8 oz Gruyere cheese, thinly sliced
Freshly ground pepper, to taste

To make the crepes, in a blender, combine the milk, egg, flour, oil and the 1/2 tsp salt and blend until smooth, about 1 minute. Cover and refrigerate for at least 2 hours or up to overnight.

In a crepe pan over medium heat, melt 1 tsp of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 tbsp of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter to make 8 crepes.

To assemble, on a clean work surface, lay a crepe flat. Arrange 2 oz of the ham on the crepe and top with 1 oz of the cheese. Season with salt and pepper. Fold the crepe into quarters. Repeat with the remaining crepes and filling.

Lightly brush the crepe pan with butter and set over medium heat. Place the crepes in the pan and cook, turning once, until the cheese begins to melt, 1 to 2 minutes per side. Serve immediately.
Serves 4.