Hickory-smoked Ham & Swiss Crêpes Recipe
Thick-cut ham and melted swiss cheese topped with a creamy mornay cheese sauce. Served with roasted potatoes.
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Ingredients
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Crêpes and Filling
Method
Crêpes and Mornay Sauce
- 1
Prepare the Crêpe Batter
In a mixing bowl, whisk together the flour, milk, eggs, and melted butter until smooth. Let the batter rest for 30 minutes.
- 2
Cook the Crêpes
Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with remaining batter.
- 3
Prepare the Mornay Sauce
In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1 minute. Gradually whisk in 2 cups of milk, cooking until thickened. Remove from heat and stir in 1 cup of grated Swiss cheese until melted. Season with salt and pepper to taste.
- 4
Assemble the Crêpes
Place a slice of ham and a slice of Swiss cheese in the center of each crêpe. Fold the crêpes over the filling and place them in a baking dish. Pour the Mornay sauce over the crêpes.
- 5
Bake
Preheat the oven to 350°F (175°C). Bake the assembled crêpes for 15-20 minutes until heated through and bubbly.
