Party Planning Recipes for the month of June >
| | Ham & Cheese Crepes
Crepe Butter:
4 tablespoons of melted butter
1/2 teaspoon of salt
1cup of cold water
1 cup of milk
4 eggs
2 cups of sifted all purpose flour
2 tablespoons of cognac, brandy, sherry, cider or apple juice
Vegetable oil for frying
Combine all ingredients in electric blender and blend, coved, until thoroughly mixed. Scrape down sides of blender, cover and blend again until batter is completely smooth.
Cover and refrigerate overnight or at least 2 hours. Batter should coat a spoon. If too thick add a slight bit of water. Lightly coat bottom of 8 inch skillet with vegetable oil, heat until hot, but not smoking. Spoon in about 4 tablespoons of batter to lightly coat bottom of pan, cook until golden brown on bottom, turn and cook second side quickly.
Stack browned crepes with wax paper between. Crepes may be made in advance, securely wrapped (airtight) and frozen until ready to fill.
Filling:
1/2 cup of butter
1/2 cup of sifted all purpose flour
2 cups of light cream
2 cups of cubed cooked ham
2 cups of cubed natural Swiss cheese
two 4 ounce cans of sliced mushrooms, undrained
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
In medium saucepan, melt the butter on medium heat, remove from heat. Stir in sifted flour smoothly.
Gradually add light cream, stir until smooth. Cook, stirring until sauce thickens and comes to a boil.
Add ham, Swiss cheese, mushrooms, salt and pepper, heat stirring just until cheese is almost melted. To assemble, spoon about 1/4 cup filling in center of each crepe, roll and place seam side down in lightly oiled shallow baking dish. Continue filling and rolling until all crepes are filled.
Coat crepes with topping. Cover and refrigerate if not serving immediately/. To serve, heat covered, in preheated 350ºF. oven for 45 minutes. Place under broiler, 4 inches from heating element and broil for 3 to 5 minutes until topping is golden brown. Makes about 6 cups of filling enough for 16 (8 inch) crepes
Topping sauce:
2 tablespoons of butter
2 tablespoons of all purpose flour
2 cups of light cream
2 tablespoons of red wine or sherry or cider
1/2 cup of shredded natural Swiss cheese
a dash of salt
a dash of freshly ground black pepper
1 cup of shredded natural Swiss cheese
In a 1 quart saucepan, heat butter until melted, remove from heat and stir in flour smoothly. Gradually add cream, return to heat and cook, stirring constantly until mixture thickens and comes to a boil. Stir in wine, 1/2 cup of Swiss cheese, salt and pepper. Simmer, stirring just until cheese melts. Pour sauce over crepes. Sprinkle 1 cup of Swiss cheese over crepes. Makes 3 cups topping sauce - Enough for 16 (9 inch) Crepes
If sauce is too thick, add 2 to 4 tablespoons of water
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