Deb Crane Recipe

Ham and Swiss crepes (with Honey Mustard sauce)

By Deb Crane songchef


Rating:
Serves:
10
Method:
Pan Fry
Comments:

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.

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

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

You May Also Like:



loading...

8 Comments

user
Sandy Mika mikasldy
Jun 16, 2012
oh I will :]
user
Deb Crane songchef
Jun 16, 2012
Sandy, keep this recipe in mind the next time you have left over ham. It is simple and delicious!
user
Sandy Mika mikasldy
Jun 16, 2012
these sound great and the rollups too:]
user
Jun 16, 2012 - Deb Crane shared a photo of this recipe. View photo
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! :)