HAM AND CHEESE CREPES
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.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g
DELICE LORRAINE (CREPES WITH CHEESE & HAM FILLING)
I first saw this made on TV in New Zealand by Chef Des Britten in 1974, and have made it on & off over the years as an easy entree or lunch dish. You can also use asparagus in season or leftover chicken or even canned salmon in place of the ham. This is a great do ahead dish as they only need to be grilled/broiled just before you want to serve them.
Provided by Jen T
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Lay crepes out flat and top each one with the thinly sliced ham.
- Top each one with 3-4 Tbsp grated cheese.
- Roll up each crepe so that they resemble a big fat cigar.
- Place in a baking dish that will hold them in one layer.
- Top each crepe with another 3-4 Tbsp grated cheese.
- Finally pour a tablespoon cream over each one.
- This can all be done in advance.
- Just before serving time, have your grill/ broiler really hot and place dish underneath until the cheese on top has melted and browned.
- Serve at once sprinkled with chopped parsley.
Nutrition Facts : Calories 190, Fat 15.8, SaturatedFat 9.9, Cholesterol 47.3, Sodium 409.1, Carbohydrate 3.9, Protein 8.5
TOPFENPALATSCHINKEN - CREPES WITH QUARK FILLING
This is another classic Viennese dessert. Thinly baked crepes, filled with a Quark Cream filling and finished in the oven. It is important to use authenthic German Quark/Topfen. Some of the upscale markets and German deli's in the US carry it but if you can't find it, there is a fantastic recipe for home made Quark already posted. "Recipe #476124", it's easy and inexpensive to make and works perfect for this recipe.
Provided by gemini08
Categories Breakfast
Time 1h
Yield 4-6 Crepes, 4 serving(s)
Number Of Ingredients 11
Steps:
- For the batter:.
- Combine milk, one egg, half of the softened butter and salt, mix at medium speed for a minute, reduce to low speed and gradually add the flour, blend for another minute.Cover and refrigerate for one hour.
- Lightly butter a non stick skillet or omelette pan, heat over medium heat, ladle a little of the batter into the pan. Lift and swirl pan to cover entire surface, cook for @ 1 minute. Lift edge with a spatula to loosen and turn; cook ca. 30 seconds more and remove to a platter. Repeat with remaining batter, adding butter as needed.
- For the Filling:.
- Separate the two remaining eggs. Beat egg whites to soft peaks.
- In another bowl mix the rest of the sugar with the 2 egg yolks, add the Quark, the raisins, sour cream and lemon rind. Fold in the beaten egg whites until well combined.
- Fill each crepe with 2-3 tsp of the cream filling, roll up and place in a buttered baking dish, 4 to 6 per portion.
- bake in a 350F oven until golden brown and heated through, Ca. 5 - 6 minutes.
- Sprinkle with powdered sugar and serve right away.
Nutrition Facts : Calories 758.7, Fat 32.3, SaturatedFat 18.7, Cholesterol 219, Sodium 338.9, Carbohydrate 101.7, Fiber 2.8, Sugar 38.9, Protein 17.4
CREPES WITH SALMON FILLING
Make and share this Crepes With Salmon Filling recipe from Food.com.
Provided by lazyme
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt margarine in skillet; add fresh sliced mushrooms and saute about 2 minutes.
- Add the onion and celery and continue to saute for 3-4 minutes longer.
- Blend in the flour and cook, stirring constantly, for 1-2 more minutes.
- Add the chicken broth, lemon juice and Worcestershire sauce.
- Cook over low heat, stirring constantly, until mixture thickens.
- Blend in the flaked salmon, sour cream, pimientos and parsley.
- Heat 1 minute.
- Place 1/4 cup filling on each of the crepes.
- Roll crepes and place seam side down in greased baking pan in single layer.
- Spoon remaining filling over crepes; sprinkle with Swiss cheese and bake in preheated 350-degree oven 20 minutes or until hot and cheese is melted.
- Place under broiler for 2 minutes to brown cheese.
- Serve immediately with lemon wedges.
Nutrition Facts : Calories 405.4, Fat 27.9, SaturatedFat 10.7, Cholesterol 71.2, Sodium 467.5, Carbohydrate 13.8, Fiber 1.2, Sugar 3.6, Protein 25
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