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 A WHITE SAUCE
FOR THE FILLING (TO BE ADDED TO THE WHITE SAUCE)
1 1/2 lb
swiss cheese, grated
large carrot, greated very fine
FOR THE CREPES
all purpose flour
parmesan cheese, to sprinkle on top before baking
1Preheat oven to 350 degrees.
2FOR 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.
3Grate 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.
4FOR 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)
5Place 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.
6Serve with Honey Mustard sauce, drizzled over each crepe.
My honey mustard sauce:
Honey Mustard sauce