Ham, Apple and Cheddar Crepes

 

Ingredients

• 3 cups ham, shredded and warmed
• 1 3/4 cups 2% milk
• 1/4 cup unsalted butter, melted
• 4 large eggs
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 Granny Smith apple, halved, cored and thinly sliced
• Cheese Sauce
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup 2% milk
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup white cheddar cheese, shredded
• 2 tablespoons fresh chives, finely chopped

Preparation

1. Pour milk, butter, eggs and salt in blender. Mix until well combined. Add flour. Mix for 15 to 20 seconds or until smooth. Let stand for 10 minutes.
2. Heat an 8-inch crepe pan or nonstick skillet over medium heat. Coat well with nonstick cooking spray. Pour 1/4 cup batter into pan, swirl to fully cover bottom of pan. Cook for 1 minute or until crepe begins to curl around edges. Carefully flip and cook for an additional 30 seconds or until set. Transfer to plate. Repeat with additional cooking spray and remaining batter. Layer cooked crepes between pieces of wax paper to prevent sticking.
3. Lay a crepe on clean work surface. Arrange few slices of apple on quarter of crepe; top with shredded ham. Fold crepe in half to cover filling and fold in half again to create triangular shape. Repeat with remaining crepes, apple and ham. Place on parchment-lined baking sheet and hold in warm oven until ready to serve, or up to 30 minutes.
4. For cheese sauce, melt butter in saucepan set over medium heat. Stir in flour until well coated. Cook, stirring constantly, for 2 minutes or until pale and smooth. Whisk in milk, a splash at a time, until smooth; stir in mustard, salt and pepper. Cook, stirring constantly, for 5 minutes or until thick enough to coat back of spoon. Remove from heat. Whisk in cheese, a small handful at a time, until melted and smooth.
5. Place filled crepes on each plate. Spoon cheese sauce over each crepe and sprinkle with chives.

Preparation Time

20 minutes

Cook Time

30 minutes

Serves        

6 servings

Notes, Tips & Suggestions

All the elements of the recipe can be prepared a day in advance and gently warmed before assembling.

Source

National Pork Board

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