Ham and Swiss crepes (with Honey Mustard sauce)

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

Ingredients

MAKE A WHITE SAUCE
4 Tbsp butter
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
2 eggs
3/4 c milk
1/2 c water
parmesan cheese, to sprinkle on top before baking

The Cook

Deb Crane Recipe
x3
Well Seasoned
Eagle, WI (pop. 1,950)
songchef
Member Since Mar 2011
Deb's notes for this recipe:
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.
Make it Your Way...

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Directions

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
Comments

1-5 of 8 comments

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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

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