HAM 'N' CHEESE CREPES FOR TWO

Ham 'n' Cheese Crepes for Two image

These thin pancakes from Marion Lowery of Medford, Oregon are easy to freeze and thaw, so you cook up a batch, prepare just enough for two and save the rest for another time.

Provided by Taste of Home

Time 30m

Yield 4 filled crepes plus 4 unfilled crepes.

Number Of Ingredients 10

Ingredients

1/3 cup cold water
1/3 cup plus 2 to 3 tablespoons 2% milk, divided
1/2 cup all-purpose flour
1 large egg
2 tablespoons butter, melted
1/8 teaspoon salt
ADDITIONAL INGREDIENTS (for 4 filled crepes):
1 tablespoon Dijon mustard
4 thin slices deli ham
1/2 cup shredded cheddar cheese

Steps:

Place the water, 1/3 cup milk, flour, egg, butter and salt in a blender; cover and process until smooth. Refrigerate for at least 30 minutes; stir. Add remaining milk if batter is too thick. , 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. , Spread mustard over remaining crepes; top each with ham and cheese. Roll up tightly. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° until heated through, 10-14 minutes., To use frozen crepes: Thaw in the refrigerator for about 2 hours. Fill and bake as directed.

Nutrition Facts : Calories 423 calories, Fat 24g fat (11g saturated fat), Cholesterol 159mg cholesterol, Sodium 2540mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 0 fiber), Protein 37g protein.