Description
You’ll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it’s a classic combination that’s popular all over the world, and they’re so very easy to make. Optional: garnish with chopped parsley.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup milk
- 4 large eggs
- 1 tablespoon melted butter
- 1 teaspoon butter
- 1 medium onion, thinly sliced
- 2 teaspoons butter, divided, or more as needed
- 2 tablespoons Dijon mustard
- ½ slice thinly sliced ham
- 8 ounces shredded Gruyere cheese
Instructions
- Add flour
- milk
- eggs
- and melted butter to a blender and process until smooth
- 1 to 2 minutes. Set batter aside for at least 20 minutes.
- Heat 1 teaspoon butter in a skillet over medium heat. Cook onions
- stirring occasionally
- until they start to turn golden brown
- about 5 minutes. Set aside.
- Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan
- swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe
- about 2 minutes.
- Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side
- 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter
- buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
- Assemble crepes
- one at a time
- in the still-warm pan; spread some mustard over one half
- cover mustard with some ham slices
- and top with Gruyere cheese. Fold the other side over the filling
- pressing down slightly
- and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 10