Ham ‘n’ Cheese Crepes

Ham ‘n’ Cheese Crepes

Quick look

  • prep 20 min    cook 10 min
  • serves 2


  • 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.

Nutritional Information(per serving)

  • Calories: 271
  • Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 113mg
  • Sodium: 1,306mg
  • Carbs: 15g
  • Protein: 22g

1 serving equals 2 filled crepes (prepared with fat-free milk, reduced-fat butter and reduced-fat cheese)

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