in the kitchen

in the kitchen

Saturday, December 17, 2011

Crepes with Ham and Cheese

Simple Crepe Batter
1 cup milk
2 eggs
1/4 teaspoon salt
1/2 cup flour
2 tablespoons oil or melted butter
butter for cooking if needed
Measure milk into a glass bowl (preferably one with a pour spout). Add eggs and whisk until blended. Add salt and flour and whisk again. Whisk in oil or butter. Heat 8 inch crepe pan or skillet to medium high heat. Butter bottom if necessary. (My crepe pan is seasoned so that this is not necessary.) Pour scant 1/4 cup batter into pan and immediately tilt pan to spread batter evenly over bottom. Cook for about 1 minute and flip with a pancake turner. Cook second side only 15 or 20 seconds. Turn out onto a cooling rack. Repeat with the rest of the batter. Makes about one dozen 6 inch crepes.

Hints: If you have time, allowing the batter to rest for 20 or 30 minutes is great, but the recipe will work fine without the rest time. Adding a bit of sugar (1 tablespoon) and some flavoring (1/2 to 1 teaspoon almond or vanilla extract etc.) makes this into a fine dessert crepe. Fill with ice cream, whipped cream and fruit, lemon curd or sweetened flavored cream cheese. Top with hot fudge, vanilla sauce or raspberry coulee. Or try this coco batter crepe for desserts.
Ham and Swiss Crepes
12 crepes (6 inch)
24 slices shaved ham
12 slices Swiss cheese
2 cups fresh spinach leaves, cleaned and dry
Herbed brown butter sauce for serving
Place 2 slices of ham on each crepe, top with a slice of cheese and place 5 or 6 spinach leaves in the center. Roll up from one side and place in a buttered baking dish seam side down. Cover with foil and bake for 20 to 25 minutes. Serve warm with Herb Browned Butter Sauce, a Dijon mustard sauce or a horseradish cream sauce.

Hints: Cooked asparagus spears or even green beans could be substituted for the spinach in the center.

Herb Browned Butter Sauce
1/4 cup butter
2 to 3 teaspoons chopped fresh herbs (rosemary, sage, thyme etc.)
1 tablespoon white balsamic vinegar or lemon juice
fresh ground black pepper, optional
In a small skillet over medium high heat, melt butter and allow to cook until it begins to brown, about 4 to 5 minutes, stirring frequently. Once butter is browned, drop herbs in and stir immediately. Cook for another 30 seconds. Stir in vinegar or lemon juice, cook another 30 seconds and remove from heat. Add pepper if desired. Serve hot over roasted meat or fowl, poached fish, steamed veggies etc.

These are quick and easy but super tasty. Bill asked me "Are there any more of these?" He was really hyped on them. Turns sandwich fixings into a nice meal. 

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