1 crepe recipe (see below for recipe)
1 can of cured ham
4 slices of cheddar cheese, cut into 12 strips each 1 inch wide
Crepes:
2 whole eggs
2 egg yolks
2 tablespoons of softened butter
1 tablespoon of brandy
1 1/2 cups of milk
1 cup of all-purpose flour sifted
1/2 teaspoon of salt
1 crepe recipe (see below for recipe)
1 can of cured ham
4 slices of cheddar cheese, cut into 12 strips each 1 inch wide
Crepes:
2 whole eggs
2 egg yolks
2 tablespoons of softened butter
1 tablespoon of brandy
1 1/2 cups of milk
1 cup of all-purpose flour sifted
1/2 teaspoon of salt
Pulse all ingredients in a blender until well mixed
Let sit in the refrigerator for 15 minutes
Heat a non-stick skillet and brush with melted butter
Place approximately 2 tablespoons of batter onto the skillet and spread evenly
Cook for 1 minute, or until lightly browned on the bottom
Invert and cook the other side, then remove from heat and place on a cloth
Repeat the process until all batter has been used
Filling: Place a layer of cured ham over each crepe
Add a strip of cheddar cheese to each and fold in half
Place the crepes with the folded side down in a baking dish, slightly greased
Cook for approximately 12 crepes
TO FREEZE - Place the cooked crepes in an airtight container and store in the freezer until firm
Remove from freezer and wrap individually in plastic bags and seal hermetically
Return to freezer to thaw before serving
TO SERVE - Place the frozen, filled crepes in a baking dish without greasing
Bake in a preheated oven at 200°F for 1 hour, or until the filling is tender.
