Saturday, December 27, 2008

Christmas Leftovers Take 2

Ham and Cheese Crepes
Rachael Ray 365: No Repeats

1/2 cup all-purpose flour
coarse salt
3 eggs, beaten
3/4 cup milk
2 tablespoons brandy
2 tablespoons butter, melted
vegetable oil for cooking crepes
1 cups shredded cheese (original recipe is for Swiss cheese but I used cheddar)
1/2 lb thinly sliced ham, cut into strips

For the crepe batter, combine the flour and a pinch of salt in a bowl and make a well in the center. Add the eggs, milk, and brandy to the well and whisk to combine. Stir in the melted butter. Cover the batter and set aside for 20 minutes.

Preheat a 10-inch nonstick skillet over medium-low heat with a drizzle of vegetable oil. Cover the bottom of the skillet with just enough batter to coat, lifting and shaking the skillet to help the batter along. Let the crepe cook and lightly brown on one side, about 1 minute. Turn the crepe with a rubber spatula, lifting up the edges, then use a toothpick or your finger to flip it over. Once it is flipped, scatter some cheese and ham on top. Season with salt and pepper, then fold the crepe over and continue to cook until the cheese starts to melt. Transfer the crepe to a plate and cover with foil to keep warm. Repeat 7 more times to serve 2 crepes per person.

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