Thursday, September 1, 2016

Monte Cristo Crepes

A savory crepe with a touch of sweet and salty.  You can serve this crepe for any meal (and even make the crepes in advance).  

Monte Cristo Crepes

Crepes ~  make ahead and let sit for at least a half hour.  Perfect for getting the rest of your ingredients together

1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 tbsp butter, melted
2 large eggs
1 dash salt

Whisk all the ingredients in a medium bowl and let sit until you are ready to cook.  Heat a 10" non-stick frying pan.  I sprayed a coating of cooking spray as it was heating.  Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread.  Cook of medium heat until the edges start to turn brown.  Use a spatula to gently flip the crepe over.  Cook for another minute or two until the 2nd side is done.  Place on a plate.  Insert a piece of wax paper between all the crepes so they do not stick.

Other ingredients ~

8 slices deli ham
8 slices deli turkey
8 slices swiss cheese

Mix together for the topping ~

1/2  cup strawberry jam
1 tbsp orange juice (or water)

Top a crepe with the meats and cheese.  Roll up burrito style.  Place side by side in a baking dish.  Bake for 5 minutes at 350° or until cheese melts.  Top with a bit of the jam mixture.