Ham And Brie Crepes Recipes

HAM AND BRIE CREPES

Steps:

• Preheat oven to 400 degrees. Butter a small baking dish; set aside.
• Divide both cheeses, prosciutto, and sage leaves evenly among crepes. Fold each crepe into quarters and transfer to prepared baking dish. Transfer baking dish to oven and bake until golden brown, 10 to 15 minutes. Serve.

SPAGHETTI WITH HAM AND BRIE

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, combine the olive oil and shallot in a large pot over medium heat. Cook, stirring occasionally, until the shallot is softened, 3 to 5 minutes. Add the wine and simmer until mostly reduced, 2 to 3 minutes. Add the cheese spread, mustard, ham, spaghetti and 1/2 cup of the reserved cooking water. Cook, tossing, until the spaghetti is coated with the sauce, 1 to 2 minutes, adding more cooking water as needed to loosen (the pasta will absorb the sauce as it sits). Season with salt, add the parsley and toss again.
• Divide the spaghetti among shallow bowls. Spoon any remaining sauce on top and season generously with pepper.

HAM AND BRIE SANDWICH

Steps:

• Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
• Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.

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.

SPINACH HAM AND BRIE CREPE FILLING

Steps:

• Heat the butter in a sauce pan.
• Put the brie in the sauce pan and stir it every once in a while.
• Chop up the ham and (washed) spinach.
• Stir it in when the brie is completely melted, ham before spinach.
• Serve it in yummy delicious crepes!