Take this recipe as a starting point and feel free to take these in your own direction with different savory fillings. Or add a teaspoon or two of sugar to the batter and fill them with something sweet like fruit preserves, nutella, or a squeeze of fresh lemon juice and a sprinkle of sugar.
Course Breads and Quick Breads, Breakfast
Keyword baby shower, Christmas morning, Mother's Day
avocado oilor other neutral oil, for coating pan (see recipe note #1)
4ouncesGruyère cheeseor Comté, finely shredded
8thin sliceshamJambon de Paris or Prosciutto
In a blender combine eggs, milk, water, melted butter, flour and salt; pulse a few times to combine and then blend until smooth, about 10 seconds. Refrigerate for at least 30 minutes. (Recipe note #2)
To make savory crepes, preheat oven to 350˚F. Line baking sheet with parchment paper. (Hold off on this step if making crepes ahead of time.)
When ready to cook crepes, place a plate near cooktop and heat a 10-inch carbon steel or non-stick pan over medium heat until hot. Brush a thin layer of oil on bottom of pan. Pour 4 tablespoons (¼ cup) of batter into center of pan; tilt and swirl pan to spread batter in a thin, even layer. Cook 40 to 60 seconds, until top looks dry and bottom is lightly golden brown. (Or up to 2 minutes for a deep golden brown.) Flip with thin spatula and cook 20 to 30 seconds more or until lightly golden brown. Transfer to plate. Repeat with remaining batter, stacking crepes as you go. (Recipe note #3)
Lay one crepe onto work surface. Sprinkle ¼ ounce of shredded cheese on one half of crepe; top with 1 ham slice another ¼ ounce shredded cheese. Fold crepe into quarters and place on prepared baking sheet. Repeat with remaining crepes. Bake 8-10 minutes until crepes are hot and cheese is melted; serve immediately.
Oil is a convenient alternative to butter when making crepes as butter has a tendency to burn. If you want to use butter, I recommend clarifying it first so it has a higher smoke point. See this post on how to clarify butter.
Crepe batter will last up to 1 day in the refrigerator.
Transfer cooked, unfilled crepes to sealable plastic bag and store up to 2 days in the refrigerator or freeze for up to 1 month.
If you end up with leftover filled crepes, let cool completely and refrigerate up to one day. Reheat in a 350˚F oven 10 minutes and serve.