Deb Crane Recipe

Ham and Swiss crepes (with Honey Mustard sauce)

By Deb Crane songchef


Years ago, my Mom and I would go to a restaurant called The Magic Pan. They served crepes of every kind. We so enjoyed the ham crepes with honey mustard sauce! I have been trying to duplicate the recipes for years now, and by George I think Ive got it! The honey mustard sauce would also be good on chicken tenders or pork. I will post the sauce separately, because the sauce is so versatile and can be used to enhance so many recipes.


Recipe Rating:
 1 Rating
Serves:
10
Cooking Method:
Pan Fry

Ingredients

MAKE A WHITE SAUCE
4 Tbsp
butter
Find more recipes at goboldwithbutter.com
4 Tbsp
flour
2 c
milk
FOR THE FILLING (TO BE ADDED TO THE WHITE SAUCE)
1 1/2 lb
ham, ground
8 oz
swiss cheese, grated
1
large carrot, greated very fine
FOR THE CREPES
1 c
all purpose flour
3 Tbsp
melted butter
Find more recipes at goboldwithbutter.com
2
eggs
3/4 c
milk
1/2 c
water
parmesan cheese, to sprinkle on top before baking
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Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
FOR THE WHITE SAUCE:
Melt the butter and add the flour. Stir vigorously to make a paste. Add milk all at once, stirring continuously. Stir until the sauce has thickened. Remove form heat.
3
Grate and grind the ham,carrot and swiss cheese. ( I use a grinder attachment for my kitchen aid, which I love!) You can also use a food processor.
Add to the white sauce, and mix until completely blended.
4
FOR THE CREPES:
Add all crepe ingredients and mix until well blended and smooth. If bubbles appear, let rest while preparing the filling. Butter a small frying pan. Spoon in the batter, about 2 tablespoons at a time, to the heated,buttered pan. Tilt the pan, swirling the batter evenly to make a circle about 7 inches in diameter. Let cook over medium/low heat, until edges appear dry, and slightly browned. Turn crepe over, and heat the other side for an additional minute to set. Use all batter, making one crepe at a time, set aside. (makes about 10 7 inch crepes)
5
Place about 1/4 cup (more or less) in the middle of each crepe and roll like a cigar. Place seam side down in a baking dish. Sprinkle with Parmesan cheese, and bake in preheated oven for 15 minutes.
6
Serve with Honey Mustard sauce, drizzled over each crepe.

My honey mustard sauce:
Honey Mustard sauce

About this Recipe

Main Ingredient: Pork
Regional Style: French
Other Tag: Quick & Easy
  • Comments

  • 1-5 of 8
  • user
    Pat Duran kitchenchatter - Jun 14, 2012
    Very nice Deb- thanks for sharing.
  • user
    Deb Crane songchef - Jun 14, 2012
    Thank you Pat. :) They are tasty. I used a turkey Ham this time and liked that it wasnt so salty.
  • user
    Nancy R Robeyone - Jun 15, 2012
    Deb, My Mom and I always went to that place too! What great memories. Saving this one my dear! Thanks so much!!!!!
  • user
    Deb Crane songchef - Jun 15, 2012
    Nancy! I thought I was the only one who remembered this restaurant! It was a favorite, and this recipe comes as close as I can remember taste wise. Gooood stuff! :)
    I had left over stuffing and spread it on tortillas for an appetizer for the weekend. Worked out nice! I will get a picture when I cut them into little round roll ups.
    Good memories indeed! :)
  • user
    Deb Crane songchef - Jun 16, 2012
    I shared a photo of this recipe.
    View photo