Ham and Gruyère Crepes
Ham and Gruyere Crepes is rated
out of
5 by
1.
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4
Serves 4.
Authentic Black Forest ham is produced in the Black Forest region of Bavaria, in southwestern Germany. There, the hams are cold smoked over beech wood or pine from nearby forests, producing meat with an intense smoky-sweet flavor and velvety texture.
Ingredients:
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
brushing pan - 1 lb. Black Forest ham, thinly sliced
- 8 oz. Gruyère cheese, thinly sliced
- Freshly ground pepper, to taste
Directions:
To make the crepes, in a blender, combine the milk, egg, flour, oil and the 1/2 tsp. salt and blend until smooth, about 1 minute. Cover and refrigerate for at least 2 hours or up to overnight.
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.
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.
Serves 4.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
Ibisgirldc from
Excellent and easy
This was delicious. It's easy to prepare, easy to eat. Enjoyed by everyone, including my five-year old. We used some leftover pesto chicken and added cherry tomatoes for a second filling. The only thing is this: The amount of ham and cheese is way too much. I doubled the recipe and used just one large slice of ham for each crepe. With eight total, I had almost 1/2 lb of ham and 3oz of cheese to store away for another day.
Date published: 2014-12-24