Ham ‘N’ Cheese Crepes For Two

1. 1

   Place the water, 1/3 cup milk, flour, egg, butter and salt in a blender; cover and process until smooth. Refrigerate for at least 30 minutes; stir. Add remaining milk if batter is too thick.

2. 2

   Heat a lightly greased 8-in. skillet; add about 3 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Repeat with remaining batter, greasing skillet as needed. Stack four crepes with waxed paper in between; cover and freeze for up to 3 months.

3. 3

   Spread mustard over remaining crepes; top each with ham and cheese. Roll up tightly. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375u00b0 until heated through, 10-14 minutes.

4. 4

   Thaw in the refrigerator for about 2 hours. Fill and bake as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.