Ham and Cheese Savory Crepes
Ham and Cheese Crepes
  • 2 eggs
  • 1¼ cups whole milk
  • 1 cup flour
  • 1 tablespoon melted butter, plus more for greasing pan
  • Pinch of salt
  • 8 ounces Smithfield Anytime Favorites Diced Ham
  • 8 ounces Gruyere Cheese, sliced
  • Garnish: chopped parsley or chives
Blender Hollandaise Sauce
  • 3 egg yolks
  • 1 tablespoon lemon juice (or to taste)
  • 2 sticks (1 cup) unsalted butter
  • Salt and freshly ground pepper to taste
  • Pinch of cayenne (optional)
  1. In a blender, combine the eggs, milk, flour melted butter and salt. Blend on high until smooth. Cover the jar and refrigerate for at least one hour, or overnight.
  2. Pre heat a 10 inch non stick skillet over medium heat for a couple of minutes. Grease the pan with butter, removing the excess with a paper towel. Pour about ¼ cup of batter and immediately swirl the pan to coat the bottom of the pan into a thin even layer.
  3. Cook for about 20 seconds or until the top looks dry and the crepe has browned slightly on the bottom. Using a thin spatula, lift one edge of the crepe and, using your fingers of both hands, flip the crepe. Cook the second side briefly, for about 10 seconds, then transfer to a plate. Repeat with remaining batter, adding more butter as needed, making about 8 crepes total.
  4. Preheat oven to 350F degrees.
  5. To assemble the crepes, fold each crepe in half. Place about 1 ounce of ham and 1 ounce of Gruyere cheese onto the bottom half of each folded crepe. Cover the mixture with the top half of the crepe. Place the crepes on a baking sheet and warm in the preheated oven for 5 to 10 minutes or until the cheese is melted.
  6. Serve immediately with Hollandaise sauce, garnished with chopped herbs.
Making the Hollandaise sauce:
  1. In the jar of your blender, combine yolks, lemon juice, salt, pepper and cayenne (if using). Pulse a few times until smooth.
  2. Cut the butter sticks into smaller pieces and melt in the microwave, in increments of 30 seconds, until melted and hot.
  3. With the blender running on low, slowly pour the hot butter through the center cap of the cover (or with the lid out) to make a smooth sauce.
  4. Taste the sauce and adjust the seasoning with lemon juice, salt and pepper.
  5. Use immediately or keep warm on a double boiler to be used within an hour or so.
You can make the crepes ahead, without the filling, and stack them one on top of the other, using parchment paper in between them. Store in the refrigerator in a sealable plastic bag for up to 3 days.
Recipe by Olivia's Cuisine at http://www.oliviascuisine.com/ham-cheese-savory-crepes/