Delice Lorraine Crepes With Cheese Ham Filling Recipes

HAM AND CHEESE CREPES

Steps:

• Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
• Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
• Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
• Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
• Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.

CREPES WITH SAUSAGE FILLING

Steps:

• In small bowl, combine eggs, milk and oil.
• Stir flour and salt together; add gradually to egg mixture and beat until smooth.
• Let batter rest at least 1/2 hour before making crepes.
• Then, pour about 2 tablespoons batter into lightly greased 6-inch hot crepe or fry pan, tilting so that batter will cover pan evenly.
• Brown lightly on both sides.
• Stack with waxed paper in between and keep warm.
• You should get 16-20 crepes.
• In large fry pan, brown sausage, crumbling into small pieces; drain.
• Add onion and cook lightly over low heat.
• Stir in both cheeses, adding cheddar last.
• Place 3 T of filling in center of each crepe.
• Roll up and place in a 7 1/2 by 12 by 1 3/4 baking dish.
• Cover with foil and bake at 350 degrees for 15-20 minutes.
• Meanwhile, blend the sour cream and melted butter well.
• Uncover and spoon mixture over top and bake additional 5 minutes.
• Sprinkle with paprika.

CREPES WITH SALMON FILLING

Steps:

• Melt margarine in skillet; add fresh sliced mushrooms and saute about 2 minutes.
• Add the onion and celery and continue to saute for 3-4 minutes longer.
• Blend in the flour and cook, stirring constantly, for 1-2 more minutes.
• Add the chicken broth, lemon juice and Worcestershire sauce.
• Cook over low heat, stirring constantly, until mixture thickens.
• Blend in the flaked salmon, sour cream, pimientos and parsley.
• Heat 1 minute.
• Place 1/4 cup filling on each of the crepes.
• Roll crepes and place seam side down in greased baking pan in single layer.
• Spoon remaining filling over crepes; sprinkle with Swiss cheese and bake in preheated 350-degree oven 20 minutes or until hot and cheese is melted.
• Place under broiler for 2 minutes to brown cheese.
• Serve immediately with lemon wedges.

DELICE LORRAINE (CREPES WITH CHEESE & HAM FILLING)

Steps:

• Lay crepes out flat and top each one with the thinly sliced ham.
• Top each one with 3-4 Tbsp grated cheese.
• Roll up each crepe so that they resemble a big fat cigar.
• Place in a baking dish that will hold them in one layer.
• Top each crepe with another 3-4 Tbsp grated cheese.
• Finally pour a tablespoon cream over each one.
• This can all be done in advance.
• Just before serving time, have your grill/ broiler really hot and place dish underneath until the cheese on top has melted and browned.
• Serve at once sprinkled with chopped parsley.