I got a new 10″ crepe pan for Christmas from Sophie, and decided that I would try it out tonight.
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour
1/2 t. salt
2 T. melted butter, plus additional butter or spray cooking oil for coating the pan
Put the eggs, milk, water, flour, salt, and butter into blender or use a bowl and hand mixer. Blend until smooth – about 10 seconds. Refrigerate for a minimum of 2 hours to a maximum of 24.
Gently stir the batter if it has separated. Heat the crepe pan on medium high heat Coat the pan with butter. Remove pan from heat and add 1/4 cup of batter for a 10″ pan, tilting and swirling until the entire bottom of the pan is covered. Cook until almost dry on top and lightly crispy on the edges – about 1 minute. Flip the crepe and cook for approximately 15 seconds. Turn the crepe out onto a towel or plate to cool. Repeat with remaining batter, stacking crepes as they are cooked.
1 Package frozen Southwestern Vegetables
1/2-2/3 lb ham, diced
1/2-1 cup Jarlsberg Cheese
1/4 cup Parmesan Cheese
Preheat oven to 350 degrees.
Mix frozen vegetables with ham and saute until excess moisture has cooked away – approximately 10 minutes. Let cool until it handles easily – approximately 5-10 minutes.
Place ham and vegetable filling in the center of each crepe, and top with Jarlsberg cheese. Fold over the four sides of the crepe to encase the filling, making a square packet. Place each packet upside down on a baking sheet covered with parchment paper. Brush with melted butter. Sprinkle with Parmesan cheese. Bake in the oven for 10-15 minutes. Serve at once.