Ham & Gruyere Stuffed Crepes with Shaved Carving Ham
Applewood Smoked Boneless Carving Ham
Delicate, savory, and perfect for brunch or a light dinner. These Ham & Gruyere Stuffed Crepes start with thin, golden crepes layered with melty Gruyere cheese and tender slices of SunnyValley Carving Ham. A swipe of Dijon adds just the right amount of tang, while a quick finish in the skillet makes everything warm and gooey. Garnished with herbs and served with extra mustard on the side, it’s a comforting yet elegant dish that’s easier than it looks.
Serves:
4
Time To Prepare:
25 MIN
Time To Cook:
20 MIN
Directions
- Make Crepe Batter: In a blender, combine flour, eggs, milk, melted butter, and salt. Blend until smooth. Chill batter 20 minutes.
- Cook Crepes: Heat a lightly greased nonstick skillet over medium heat. Pour ¼ cup batter into pan, swirling to coat thinly. Cook 1–2 minutes per side until golden. Repeat with remaining batter.
- Assemble Filling: Spread each crepe lightly with Dijon mustard. Layer shaved ham and Gruyère cheese in the center.
- Fold & Heat: Fold crepes into quarters or roll them. Place in skillet with a little butter and heat until cheese is melted.
- Serve: Arrange crepes on a platter, garnished with thyme or parsley. Optional: serve with extra Dijon mustard for dipping.
Ingredients
- For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups milk
- 2 tbsp melted butter
- ¼ tsp salt
- For the Filling:
- 1 ½ cups SunnyValley Applewood Smoked Boneless Carving Ham, shaved thin
- 1 ½ cups Gruyère cheese, shredded
- 2 tbsp Dijon mustard
- 1 tbsp butter
- For Garnish:
- Fresh thyme or parsley
- Extra Dijon mustard (optional)