Ham and Gruyère Crepes
For the crepes:
- 1 cup milk
- 1 egg
- 1/2 cup plus 1 Tbs. all-purpose flour
- 1/2 tsp. canola oil
- 1/2 tsp. salt, plus more, to taste
- 8 tsp. unsalted butter, plus more for
- 1 lb. Black Forest ham, thinly sliced
- 8 oz. Gruyère cheese, thinly sliced
- Freshly ground pepper, to taste
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 Tbs. 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.