Ham And Watercress Crepes Recipes

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.

Steps:

• For the crepe batter, combine the flour and a pinch of salt in a bowl and make a well in the center. Add the eggs, milk, and brandy to the well and whisk to combine. Stir in the melted butter. Cover the batter and set aside for 20 minutes.
• While the batter is resting, halve the red and yellow cherry tomatoes and add them to a salad bowl. Add the basil, parsley, balsamic vinegar, EVOO, salt, and pepper. Toss to coat. Add the cucumbers, watercress, and onions.
• Preheat a 10-inch nonstick skillet over medium-low heat with a drizzle of vegetable oil. Cover the bottom of the skillet with just enough batter to coat, lifting and shaking the skillet to help the batter along. Let the crepe cook and lightly brown on one side, just about 1 minute. Turn the crepe with a rubber spatula, lifting up the edges, then use a toothpick or your finger to flip it over. Once it is flipped, scatter some of the cheese and ham on top. Season with a little salt and pepper, then fold the crepe over and continue to cook until the cheese starts to melt. Transfer the crepe to a plate and cover with foil to keep warm. Repeat this 7 more times to serve 2 crepes per person.
• Divide the 8 crepes among 4 serving plates; serve some salad next to the crepes.

Steps:

• Make crêpes:
• Blend all crêpe ingredients except butter in a blender until smooth. Chill batter 30 minutes.
• Brush a 10-inch nonstick skillet with some butter, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/4 cup batter, immediately swirling and tilting to create a thin, even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better.) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds.
• Flip crêpe carefully and cook until underside is just cooked through and pale golden, about 20 seconds more. Transfer crêpe to a large plate. Make 4 more with remaining batter (5 more if first crêpe stuck to skillet), buttering skillet each time and stacking crêpes on plate as made.
• Make cheese filling and assemble crêpes:
• Stir together cream cheese, butter, shallot, cumin, and pepper in a small bowl until smooth.
• Put 1 crêpe on a work surface and spread with 3 tablespoons cheese filling. Fold 3 ham slices in half crosswise and put over lower half of crêpe. Scatter 1/4 cup watercress over ham. Starting at end with ham, tightly roll up crêpe, enclosing ham and watercress, to form an 8-inch log. Make 4 more logs in same manner. Cut each log crosswise into 6 pieces.