Ham ‘n’ Cheese Crepes

Ingredients

• 1/3 cup cold water
• 1/3 cup plus 2 to 3 tablespoons 2% milk, divided
• 1/2 cup all-purpose flour
• 1 egg

• 2 tablespoons butter, melted
• 1/8 teaspoon salt
• 1 tablespoon Dijon mustard
• 4 thin slices deli ham
• 1/2 cup shredded cheddar cheese

How to make it  30 minutes

• 1

  In a blender, combine the water, 1/3 cup milk, flour, egg, butter and salt; cover and process until smooth. Refrigerate for at least 30 minutes; stir. Add remaining milk if batter is too thick.
• 2

  Heat a lightly greased 8-in. skillet; add about 3 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Repeat with remaining batter, greasing skillet as needed. Stack four crepes with waxed paper in between; cover and freeze for up to 3 months.
• 3

  Spread mustard over remaining crepes; top each with ham and cheese. Roll up tightly. Place in an 8-in. square baking dish coated with nonstick cooking spray. Bake, uncovered, at 375°F for 10-14 minutes or until heated through.
• 4

  To use frozen crepes: Thaw in the refrigerator for about 2 hours. Fill and bake as directed.