↞ recipe box start page
Category: Ham
Prep Time: Cook Time: Total Time:
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.
view more member recipes
HAM AND GRUYERE CREPES
Category: Ham
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spinach-gruyere Gateau De Crepes
by sgre52160
Bechamel 1/2 medium onion, cut into 1/4-inch dice 2 tbsp unsalted butter, plus more for sheet 2 tbsp flour 1 1/2 cups whole milk 1 1/4 cups grated Gruyere cheese Pinch of freshly grated nutmeg
by sgre52160
Bechamel 1/2 medium onion, cut into 1/4-inch dice 2 tbsp unsalted butter, plus more for sheet 2 tbsp flour 1 1/2 cups whole milk 1 1/4 cups grated Gruyere cheese Pinch of freshly grated nutmeg
Potatoes Gruyere #2
by suemunzlinger
1 pint whipping cream 1/2 c milk 1 teas salt 1/4 teas cayenne pepper 3 pounds gold or russet potatoes 4 or 5 large sliced thin about 1/8 to 1/4 inch 1/2 lb gruyere cheese shredded (2 cups)
by suemunzlinger
1 pint whipping cream 1/2 c milk 1 teas salt 1/4 teas cayenne pepper 3 pounds gold or russet potatoes 4 or 5 large sliced thin about 1/8 to 1/4 inch 1/2 lb gruyere cheese shredded (2 cups)
Potatoes Gruyere
by suemunzlinger
3 tablespoons butter 2 lbs russet potatoes, peeled, sliced 1/8-inch thick (about 4 medium-sized potatoes) 1 large yellow onions or 1 large white onion, thinly sliced 2 tablespoons c
by suemunzlinger
3 tablespoons butter 2 lbs russet potatoes, peeled, sliced 1/8-inch thick (about 4 medium-sized potatoes) 1 large yellow onions or 1 large white onion, thinly sliced 2 tablespoons c
Ham And Gruyere Quiche
by sgre52160
1 refrigerated pie crust (rolled out) 5 eggs 1/2 cup milk 3/4 cup Gruyere cheese (grated) 1/2 cup ham (chopped into small pieces) 1 leek (chopped) Preheat oven to 450 degrees F. Line pie dish
by sgre52160
1 refrigerated pie crust (rolled out) 5 eggs 1/2 cup milk 3/4 cup Gruyere cheese (grated) 1/2 cup ham (chopped into small pieces) 1 leek (chopped) Preheat oven to 450 degrees F. Line pie dish
Ham And Gruyere Thumbprints
by ICOOK2
1/2 cup (1 stick) unsalted butter, cut into large pieces 1/2 teaspoon coarse salt 1 cup water 1 cup all-purpose flour 4 large eggs 1/2 teaspoon freshly ground pepper 1/2 cup finely chopped
by ICOOK2
1/2 cup (1 stick) unsalted butter, cut into large pieces 1/2 teaspoon coarse salt 1 cup water 1 cup all-purpose flour 4 large eggs 1/2 teaspoon freshly ground pepper 1/2 cup finely chopped
view more member recipes
related CDKitchen recipes
Easy Crepes
Crepes Suzette
Classic Crepes
Crepes Benedict
Chicken Cheese Crepes
Thin Crepes With Red Berry Compote
Turkey Crepes Mornay
Ham, Swiss And Asparagus Crepes
Baked Eggs Gruyere
Green Beans with Gruyere and Mushrooms
Recipe Quick Jump