Ham, Apple & Cheddar Crepes
Courtesy of National Pork Board
Servings: 6
Prep Time: 20 Min.
Cook Time: 20 Min.
Prep Time: 20 Min.
Cook Time: 20 Min.
What you need:
* 3 c. ham, shredded and warmed
* 1 3/4 c. 2% milk
* 1/4 c. unsalted butter, melted
* 4 large eggs
* 1/2 tsp. salt
* 1 1/2 c. flour
* 1 Granny Smith apple, halved, cored and thinly sliced
* 1 Tbsp. unsalted butter
* 1 Tbsp. flour
* 1 c. 2% milk
* 2 tsp. Dijon-style mustard
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 1 c. white Cheddar cheese, shredded
* 2 Tbsp. fresh chives, finely chopped
* 1 3/4 c. 2% milk
* 1/4 c. unsalted butter, melted
* 4 large eggs
* 1/2 tsp. salt
* 1 1/2 c. flour
* 1 Granny Smith apple, halved, cored and thinly sliced
* 1 Tbsp. unsalted butter
* 1 Tbsp. flour
* 1 c. 2% milk
* 2 tsp. Dijon-style mustard
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 1 c. white Cheddar cheese, shredded
* 2 Tbsp. fresh chives, finely chopped
What to do:
1. Pour the milk, butter, eggs and salt in a blender. Mix until well combined. Add the flour. Mix for 15 to 20 seconds or until smooth. Let stand for 10 minutes.
2. Heat an 8-inch crêpe pan or a nonstick skillet over medium heat. Coat well with nonstick cooking spray. Pour 1/4 cup batter into the pan, swirl to fully cover the bottom of the pan. Cook for 1 minute or until crêpe begins to curl around the edges. Carefully flip and cook for an additional 30 seconds or until set. Transfer to a plate. Repeat with additional cooking spray and remaining batter. Layer cooked crêpes between pieces of wax paper to prevent sticking.
3. Lay a crêpe on a clean work surface. Arrange a few slices of apple on a quarter of the crêpe; top with shredded ham. Fold the crêpe in half to cover the filling and fold in half again to create a triangular shape. Repeat with remaining crêpes, apple and ham. Place on a parchment-lined baking sheet and hold in a warm oven until ready to serve or up to 30 minutes.
4. For the cheese sauce, Melt the butter in a saucepan set over medium heat. Stir in the flour until well coated. Cook, stirring
constantly, for 2 minutes or until pale and smooth. Whisk in the milk, a splash at a time, until smooth; stir in the mustard, salt and pepper. Cook, stirring constantly, for 5 minutes or until thick enough to coat the back of the spoon. Remove from heat. Whisk in the cheese, a small handful at a time, until melted and smooth.
5. Place filled crêpes on each plate. Spoon warm cheese sauce over each serving and sprinkle with chives.
* All the elements of the recipe can be prepared a day in advance and gently warmed before assembling.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. Heat an 8-inch crêpe pan or a nonstick skillet over medium heat. Coat well with nonstick cooking spray. Pour 1/4 cup batter into the pan, swirl to fully cover the bottom of the pan. Cook for 1 minute or until crêpe begins to curl around the edges. Carefully flip and cook for an additional 30 seconds or until set. Transfer to a plate. Repeat with additional cooking spray and remaining batter. Layer cooked crêpes between pieces of wax paper to prevent sticking.
3. Lay a crêpe on a clean work surface. Arrange a few slices of apple on a quarter of the crêpe; top with shredded ham. Fold the crêpe in half to cover the filling and fold in half again to create a triangular shape. Repeat with remaining crêpes, apple and ham. Place on a parchment-lined baking sheet and hold in a warm oven until ready to serve or up to 30 minutes.
4. For the cheese sauce, Melt the butter in a saucepan set over medium heat. Stir in the flour until well coated. Cook, stirring
constantly, for 2 minutes or until pale and smooth. Whisk in the milk, a splash at a time, until smooth; stir in the mustard, salt and pepper. Cook, stirring constantly, for 5 minutes or until thick enough to coat the back of the spoon. Remove from heat. Whisk in the cheese, a small handful at a time, until melted and smooth.
5. Place filled crêpes on each plate. Spoon warm cheese sauce over each serving and sprinkle with chives.
* All the elements of the recipe can be prepared a day in advance and gently warmed before assembling.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 550; Total Fat: 25g; Saturated Fat: 14g; Cholesterol: 240mg; Total Carbs: 37g; Fiber: 2g; Protein: 36g; Sodium: 580mg;