Ham Crepes Recipe
This Ham Crepes is an irresistible mouth-watering recipe. Enjoy this Ham Crepes in your meal and share your feelings with us for this one!
Ingredients
2 eggs
1/2 c. all purpose flour 125 mL
1/4 tsp. salt 1 mL
1/2 c. water 125 mL
1/2 c. milk or thin cream 125 mL
1/2 lb. mushrooms 125 g
3 Tbsp. butter or margarine 45 mL
1/8 tsp. salt Dash
Dash ground black pepper
1 Tbsp. all purpose flour 15 mL
1/2 c. sour cream 125 mL
8 thin slices luncheon ham
1 garlic clove, crushed
2 Tbsp. butter or margarine 30 mL
4-5 tomatoes 4-5
1/4 tsp. salt 1 mL
1/8 tsp. ground black pepper Dash
2 Tbsp. grated Parmesan cheese 30 mL
Directions
Combine the first 5 ingredients in a blender or food processor and mix together. (or use electric beaters in a medium bowl.)
Let the mixture stand 1 hour.
Make the crepes using this batter and stack them on a plate with layers of paper towel between them.
Wash, slice and saute the mushrooms in the 3 Tbsp. (45 mL) butter in a heavy skillet.
Add the salt and pepper.
Sprinkle the flour over the mushrooms; add the sour cream and stir over low heat until the mixture thickens slightly.
Cover each crepe with a slice of ham.
Spread with a layer of the hot mushroom mixture.
Fold over or roll the crepe and place, seam side down, in a greased shallow baking dish.
Repeat until — crepes and 8 ham slices have been used with all the mushroom mixture. (The remaining crepes can be frozen.)
Preheat the oven to 350°F (180°C).
In a skillet, saute the crushed garlic in the 2 Tbsp. (30 mL) of butter.
Peel the tomatoes and drain off any excess liquid.
Chop with a pastry blender and add to the skillet.
Add the salt and pepper and cook over medium heat about 10 minutes until you have a thick sauce.
Spread the sauce evenly over crepes.
Sprinkle with the Parmesan.
Bake until browned and bubbling at 350°F (180°C) for 20-30 minutes.
Let the mixture stand 1 hour.
Make the crepes using this batter and stack them on a plate with layers of paper towel between them.
Wash, slice and saute the mushrooms in the 3 Tbsp. (45 mL) butter in a heavy skillet.
Add the salt and pepper.
Sprinkle the flour over the mushrooms; add the sour cream and stir over low heat until the mixture thickens slightly.
Cover each crepe with a slice of ham.
Spread with a layer of the hot mushroom mixture.
Fold over or roll the crepe and place, seam side down, in a greased shallow baking dish.
Repeat until — crepes and 8 ham slices have been used with all the mushroom mixture. (The remaining crepes can be frozen.)
Preheat the oven to 350°F (180°C).
In a skillet, saute the crushed garlic in the 2 Tbsp. (30 mL) of butter.
Peel the tomatoes and drain off any excess liquid.
Chop with a pastry blender and add to the skillet.
Add the salt and pepper and cook over medium heat about 10 minutes until you have a thick sauce.
Spread the sauce evenly over crepes.
Sprinkle with the Parmesan.
Bake until browned and bubbling at 350°F (180°C) for 20-30 minutes.
