We had these crepes a year or so ago at a friend's house. When my sister recently confessed her love for honey ham, I thought she would like these. Plus, they are fairly easy to make. Low Fuel. Kind of. Relatively.
I think these are pretty self-explanatory. Crepes filled with ham and spinach and then topped with a cheese sauce made out of Swiss cheese. We ate ours with some fried potatoes. I just had some boiled, cut up potatoes that I pan fried in a combo of butter/olive oil and seasoned with salt and pepper. A really yummy breakfast, lunch or dinner.
Ham and Spinach Crepes with Swiss Cheese Sauce
crepe recipe by Alton Brown
2 large eggs
3/4 c. milk
1/2 c. water
1 c. flour
3 tbsp melted butter
1/4 tsp salt (optional)
butter (to coat pan)
For cheese sauce:
2 tbsp of butter
2 tbsp of flour
1 cup milk, warmish
6 ounces of Swiss cheese, shredded
pinch of nutmeg
salt and pepper
1-2 tbsp of olive oil
1 bag of spinach
1/2 lb deli ham
For crepes: In blender, combine all ingredients and pulse for 10 seconds. Refrigerate for 1 hour, up to 48 hours. Or just whisk by hand in a bowl.
Heat a medium non-stick pan. Add butter to coat. Pour 1 ounce of batter into center and swirl to spread evenly. Cook 30 seconds. Flip and cook 10 seconds. Lay out flat to cool. They can be stacked and last in the refrigerator for a few days and in the freezer for two months.
For cheese sauce: Melt butter in a small saucepan. Add flour and form roux. Cook for a minute or two. Add milk and whisk to break up roux. Let heat up until thickened, whisking as needed. Add cheese in small batches until thoroughly melted and smooth. Season with a pinch of nutmeg, salt and pepper.
For rest: Preheat large skillet. Wilt spinach in olive oil, season with salt and pepper. Remove from pan. Warm up ham on same skillet.
To assemble, take a crepe and fill with ham and spinach. Fold over and cover with cheese sauce.
(Servings: 4, Prep time: 2 hr + , Cook time: 0 min., Difficulty: Easy)