Ham-Gouda Crêpes

1. 1

   Lay equal portions of thinly sliced cooked ham (1/2 lb. total) and thinly sliced gouda cheese (7 oz. total) on a quarter section of each of 8 packaged crepes (9 in.), then sprinkle lightly with ground nutmeg.

2. 2

   Fold crepes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 10- by 15-inch pans.

3. 3

   Bake in a 400u00b0 oven until filling is hot in the center and crepe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crepes to plates. Serve crepes topped with Dijon mstard (about 3 tablespoons total) and chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.