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www.RecipeFaire.com Presents:
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Ham and Cheese Crepes
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by:
Shirley Mitchell
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Ham and Cheese Crepes Recipe fills crepes with ham, sour cream, green onion and Dijon mustard and covers with sauce of butter, flour, pepper, cayenne, milk, chicken broth, cheddar cheese and sherry then sprinkles with Parmesan cheese.
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INGREDIENTS
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4 cups ground smoked pork shoulder picnic or ham
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1 cup sour cream
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3 green onions, thinly sliced (use part of tops)
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2 teaspoons Dijon mustard
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2 tablespoons each butter or margarine and flour
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Dash each white pepper and cayenne pepper
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1 cup milk
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1/2 cup regular strength chicken broth
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1 cup shredded Cheddar cheese
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1 tablespoon dry sherry
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1/2 cup shredded Parmesan cheese
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CRÉPES:
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1 cup unsifted flour
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3/4 cup water
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2/3 cup milk
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3 eggs
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2 tablespoons salad oil
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1/4 teaspoon salt
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DIRECTIONS
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1:
Preheat oven to 400°F. Mix ham, sour cream, onions, and mustard. Fill crépes with ham mixture and roll up. Place them side by side, seam side down, in a buttered baking dish, about 9x13 inches.
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2:
For sauce, melt butter in a 1 1/2 quart saucepan. Stir in flour, white pepper and cayenne; cook until bubbly. Remove from heat and gradually mix in milk and chicken broth. Return to heat and cook, stirring, until thickened and bubbly. Stir in Cheddar cheese until melted; mix in sherry.
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3:
Pour cheese sauce over crépes, sprinkle with Parmesan cheese. (At his point casserole can be covered and refrigerated for several hours or overnight.) Bake uncovered until crépes are heated through and cheese sauce is lightly browned (20 to 30 minutes).
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4:
Crépes: In blender container combine flour, water, milk, eggs, salad oil, and salt. Whirl about 1 minute at high speed; scrape down any flour clinging to sides, then whirl again briefly. cover and refrigerate at least 1 hour. Heat a 6 to 8 inch pan, grease lightly, and pour in a small amount of batter, tilting to spread it evenly over the bottom. When brown, flip and lightly brown the other side.
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