This post is brought to you by Kelly from the Cookie Clinic. She's a fellow nurse and foodie. Read her post here and then go check out all of the sweet treats featured on her blog. Happy Saturday!
If I had to choose one food to eat for the rest of my life, crepes would definitely be in the running. Depending on what rules you're using, I suppose crepes might not actually count as a "food" because they consist of many ingredients from various food sources, but I digress. Let's pretend crepes meet the criteria for the single food that I will happily subsist on from here to eternity. Having chosen this food, I imagine a pretty good life. They are delicious for breakfast, lunch or dinner. They are also scrumptious for brunch and snack. In fact, what is the answer to any time of craving? Crepes.
This particular variation of crepes are of a savory persuasion and have been in my life as long as I can remember. My mom made them frequently growing up. Besides being a solid meal to share with friends, they also save extremely well for lunch the next day or can be made ahead of time for a great take-in meal. And they are basically a whole meal wrapped up in one. So as you can see - there is no downside to this argument. Away with the sandwich, I say! Put it in a crepe.
Servings: 6-8. Perfect on their own or with a little side salad to complete the meal.
HAM + SWISS CREPES
- 3/4 cup flour
- 1/8 teaspoon salt
- 3 eggs – beaten
- 2 tablespoons melted butter
- approx. 3/4 cup milk
- 1/2 cup sour cream
- 3 green onions, chopped
- 1/4 teaspoon dry dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb swiss cheese, shredded
- 12 oz sliced lean ham (thinly sliced is best)
- 1/3 cup bread crumbs
- 3 tablespoons butter
Filling Stir flour and salt together. Add beaten eggs gradually, beating with electric mixer or whisk until batter is smooth. Add butter and mix thoroughly. Add milk until batter is the consistency of heavy cream.Heat medium sized skillet and brush with butter. Pour in about 1/4-1/3 cup batter or just enough to cover the bottom of the pan, tilting the pan so the batter covers completely. Cook and flip until brown.
Combine sour cream, green onions, mustard, salt, pepper.Cover crepe with shredded chesse, then ham slices, then sour cream, about 1 tablespoon per crepe. Roll up and secure with toothpick. Place in greased baking dish.Saute bread crumbs and butter. Spread over crepes.Bake for 12 minutes at 350º degrees.