Delice Lorraine Crepes With Cheese Ham Filling Food
DELICE LORRAINE (CREPES WITH CHEESE & HAM FILLING)
I first saw this made on TV in New Zealand by Chef Des Britten in 1974, and have made it on & off over the years as an easy entree or lunch dish. You can also use asparagus in season or leftover chicken or even canned salmon in place of the ham. This is a great do ahead dish as they only need to be grilled/broiled just before you want to serve them.
Provided by Jen T
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 190, Fat 15.8, SaturatedFat 9.9, Cholesterol 47.3, Sodium 409.1, Carbohydrate 3.9, Protein 8.5
HAM AND CHEESE CREPES
You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g
HAM 'N' CHEESE CREPES
"The beauty of these crepes is that they can be cooked ahead and stored in the freezer until you need them," explains Marion Lowery of Medford, Oregon. "I thaw a few at a time, roll them with ham and cheese and serve them for breakfast, lunch or a quick snack."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes. , To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.
Nutrition Facts :
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