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Preparation time: 20 minutes
Cooking time: 10 minutes
You Will Need
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
Additional Ingredients (for 4 crepes):
1 tablespoon Dijon mustard
4 thin slices deli ham
1/2 cup shredded cheddar cheese
What to Do
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.
Serves 4 (2 crepes each)
Nutritional analysis: 2 filled crepes (prepared with fat-free milk, reduced-fat butter and reduced-fat cheese) equals 271 calories, 14 g fat (7 g saturated fat), 113 mg cholesterol, 1,306 mg sodium, 15 g carbohydrate, trace fiber, 22 g protein.
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