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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The beauty of these crepes is that they can be cooked ahead and stored in the freezer until you need them, explains Marion Lowery of Medford, Oregon. I thaw a few at a time, roll them with ham and cheese and serve them for breakfast, lunch or a quick snack. Ingredients:
2/3 cup cold water |
2/3 cup plus 4 to 6 tablespoons cold milk, divided |
1 cup king arthur unbleached all-purpose flour |
2 eggs |
1/4 cup butter, melted |
1/4 teaspoon salt |
additional ingredients (for 8 crepes): |
1 to 2 tablespoons dijon mustard |
8 thin slices deli ham |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick.
2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes.
3. To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly.
4. Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through. Yield: 4 servings.
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