Ham ‘N’ Cheese Crepes

1. 1

   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.

2. 2

   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.

3. 3

   16 crepes.

4. 4

   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.

5. 5

   Place in a greased 11x7-in. baking dish. Bake, uncovered, at 375u00b0 for 10-14 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.