Savory Crepes Ham And Cheese at Mary Lincoln blog

Savory Crepes Ham And Cheese. To assemble, spoon a few tablespoons of the cheese sauce in the center of a warm crêpe in a nonstick sauté pan. Brush non stick 10 inches skillet with butter and heat it up. Pre heat a 10 inch non stick skillet over medium heat for a couple of minutes. Add the ham and cheese filling. Cover the jar and refrigerate for at least one hour, or overnight. Add some cheese and a slice of ham to one side of the crepe, then fold the other side over top. Spread a little mustard over one crepe and place it back in the pan. Cover with a lid and let the cheese melt. Melt some butter in the same pan over low heat. Sprinkle additional parmesan over the cheese sauce and top with a folded piece of ham. Place the batter in a fridge for 1/2 hour. Add all the ingredients for the crepe batter into a medium/large bowl. Grease the pan with butter, removing the excess with a paper towel. In a blender, combine the eggs, milk, flour melted butter and salt. Place an individual crepe on your work surface and spread a thin layer of dijon mustard in the center.

In a blender, combine the eggs, milk, flour melted butter and salt. Pre heat a 10 inch non stick skillet over medium heat for a couple of minutes. To assemble, spoon a few tablespoons of the cheese sauce in the center of a warm crêpe in a nonstick sauté pan. Add eggs, flour, milk, water and melted butter to the blender and mix well together. Sprinkle additional parmesan over the cheese sauce and top with a folded piece of ham. Add the ham and cheese filling. Blend on high until smooth. Brush non stick 10 inches skillet with butter and heat it up. Cover with a lid and let the cheese melt. Place the batter in a fridge for 1/2 hour.

Savory Crepes (with ham, cheese, and eggs) Everyday Delicious

Savory Crepes Ham And Cheese Add eggs, flour, milk, water and melted butter to the blender and mix well together. Blend on high until smooth. To assemble, spoon a few tablespoons of the cheese sauce in the center of a warm crêpe in a nonstick sauté pan. Add some cheese and a slice of ham to one side of the crepe, then fold the other side over top. Cover the jar and refrigerate for at least one hour, or overnight. Grease the pan with butter, removing the excess with a paper towel. Spread a little mustard over one crepe and place it back in the pan. Brush non stick 10 inches skillet with butter and heat it up. Add the ham and cheese filling. Place the batter in a fridge for 1/2 hour. Add eggs, flour, milk, water and melted butter to the blender and mix well together. Add all the ingredients for the crepe batter into a medium/large bowl. Pre heat a 10 inch non stick skillet over medium heat for a couple of minutes. In a blender, combine the eggs, milk, flour melted butter and salt. Melt some butter in the same pan over low heat. Place an individual crepe on your work surface and spread a thin layer of dijon mustard in the center.