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Cheese and Ham Crepes Recipe

Cheese and Ham Crepes

Crepes filled with savory fillings, and a simple green salad, make a delicious and quick supper. For a vegetarian option, use 1/2 a pound of thinly sliced mushrooms that have been sauteed in butter.

this came from from our provider by Annabel Karmel

Crepes filled with savory fillings make a delicious and quick supper (with a crisp green salad) and are a good way to use up any leftover crepes. Swap the ham for bacon if you have some in the refrigerator. Use your own favorite recipe for making the crepes or, if you want to use store-bought ones, make sure they are the savory type and not sweetened.

The cheese sauce does need to be quite thick (otherwise it runs out the sides of the crepe too much), and also you need good quality ham as the ones that have added water tend to weep a bit when baking. Vegetarians could substitute the ham with 1/2 pound thinly sliced mushrooms that have been sautéed in butter.

What you'll need

  • 1 tablespoon butter
  • 1 heaping tablespoon all-purpose flour
  • generous 2/3 cup whole milk
  • 1/4 teaspoon dijon mustard, optional
  • 1/3 cup grated gruyere cheese
  • 1/3 cup grated sharp cheddar
  • 1/4 cup grated parmesan
  • 4 crepes, approx. 8 inches in diameter
  • 4 slices (approx. 1/4 pound) good quality ham (not one packaged with extra water), cut into strips
  • salt and freshly ground black pepper

How to make it

  1. Preheat the oven to 400 F. Line a cookie sheet with parchment paper.
  2. Melt the butter in a saucepan, remove from the heat and stir in the flour to make a roux. Stir or whisk in the milk, a little at a time, then return the pan to a medium heat and cook, whisking constantly, for approximately 5 minutes, until the sauce is thick and smooth.
  3. Remove from the heat and stir in the mustard (if using) along with the gruyere, cheddar, and 2 tbsp of the Parmesan. The sauce should be quite thick. Season to taste with pepper and a very little salt (remember that the ham will be quite salty).
  4. Lay the 4 crepes out on a clean, flat surface and spoon a quarter of the sauce in a line down the centre of each pancake. Scatter the ham over the sauce then roll up each crepe to make a fat sausage shape. Carefully transfer the filled crepes to the prepared cookie sheet, putting them seam side down on the parchment paper.
  5. Scatter the remaining Parmesan carefully over the top of the crepes and bake for 15 minutes, until the crepes are crisp and brown on the edges and the base. Transfer to plates using a spatula and cool slightly before serving.