Best 3 Folded Crepes With Smoked Ham And Butter Recipes
Folded crepes with smoked ham and butter is a classic French dish that is both elegant and delicious. It is the perfect meal for a special occasion or a leisurely brunch. The crepes are made from a simple batter of flour, eggs, and milk, and they are cooked in a lightly oiled pan until golden brown. Once the crepes are cooked, they are filled with a mixture of smoked ham, cheese, and herbs, and then folded in half or rolled up. The crepes are then served with a dollop of butter and a sprinkling of chopped parsley.
Let's cook with our recipes!
FOLDED CREPES WITH SMOKED HAM AND BUTTER
These nutty buckwheat crepes are spread with salted butter and freshly ground pepper, and then finished with a slice of smoked ham. Folding a crepe twice creates an artful look that's ideal for thin, even fillings.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 4
Steps:
- Spread salted butter on a small crepe,preferably buckwheat. Sprinkle withfreshly ground pepper. Arrange a thinslice of smoked ham on top. Fold crepein half, then in half again. Repeat tomake more crepes. Serve immediately.
HAM AND CHEESE CREPES
You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
- Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
- Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
- Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
- Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g
HAM 'N' CHEESE CREPES FOR TWO
These thin pancakes from Marion Lowery of Medford, Oregon are easy to freeze and thaw, so you cook up a batch, prepare just enough for two and save the rest for another time.
Provided by Taste of Home
Time 30m
Yield 4 filled crepes plus 4 unfilled crepes.
Number Of Ingredients 10
Steps:
- Place the water, 1/3 cup milk, flour, egg, butter and salt in a blender; cover and process until smooth. Refrigerate for at least 30 minutes; stir. Add remaining milk if batter is too thick. , Heat a lightly greased 8-in. skillet; add about 3 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Repeat with remaining batter, greasing skillet as needed. Stack four crepes with waxed paper in between; cover and freeze for up to 3 months. , Spread mustard over remaining crepes; top each with ham and cheese. Roll up tightly. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° until heated through, 10-14 minutes., To use frozen crepes: Thaw in the refrigerator for about 2 hours. Fill and bake as directed.
Nutrition Facts : Calories 423 calories, Fat 24g fat (11g saturated fat), Cholesterol 159mg cholesterol, Sodium 2540mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 0 fiber), Protein 37g protein.
Tips:
- To make the perfect crepe batter, use a blender or food processor to combine the ingredients until smooth. Make sure the batter is thin enough to pour easily, but not too thin that it becomes watery.
- When cooking the crepes, use a non-stick pan or skillet over medium heat. Pour a small amount of batter into the pan and swirl it around to coat the bottom. Cook for 1-2 minutes per side, or until the crepe is golden brown.
- To fill the crepes, place a slice of ham and a dollop of butter in the center of each crepe. Fold the crepe in half, then in half again to form a triangle. Serve immediately.
- Experiment with different fillings to create different flavor combinations. Some popular fillings include cheese, vegetables, and fruit.
- Crepes can be served as a main course, appetizer, or dessert. They can also be frozen for later use.
Conclusion:
Folded crepes with smoked ham and butter are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of ingredients to suit your taste. So next time you're looking for a quick and easy meal, give these folded crepes a try. You won't be disappointed!
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