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Ham Crepes 11-18 Recipe

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This recipe for Ham Crepes 11-18, by , is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Fresh 20

Category:
Category:

Ingredients:  
Ingredients:  
1 cup gluten free flour
1 cup milk
2 eggs
1/4 tsp kosher salt
8 slices thick cut lean ham from deli counter (6 oz)
2 cups Gruyere cheese, shredded
1 tbsp gluten free Dijon mustard

Directions:
Directions:
1. Whisk together flour, milk and eggs until well blended and no lumps. Set in fridge for 30 minutes or up to 2 days tightly covered.
2. Gently stir batter if ingredients have separated. Add salt. Heat 9"-10" nonstick skillet over medium-high heat. Pour 1/4 cup batter into pan, lift pan off burner and tilt slightly to swirl batter and cover bottom. Once your crepe is formed, let it cook for 1-2 minutes. To flip the crepe, loosen edge with a spatula and, with fingertips on top, slide it toward you until you can grab edge and flip. Place 1/4 cup cheese and 1 slice of ham on center of crepe. Cook until there are some browned spots.
3. Fold one third of crepe over the middle. Repeat with other side to wrap ingredients inside. Place cooked crepe on a plate and cover to keep warm. Repeat process with remaining batter. Yields 8 crepes.
4. Serve crepes warm with a dollop of Dijon mustard.

(glutenfree, favorite)

Personal Notes:
Personal Notes:
The first crepe is usually a disaster because the heat is uncertain. Don't sweat it, the rest will turn out fine! Use of a good nonstick pan will eliminate the need to butter the pan for the crepes.

 

 

 

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