Recipe Details

Ham, Apple & Cheddar Crepes

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

3 cups ham, shredded and warmed
1 3/4 cups 2% milk
1/4 cup unsalted butter, melted
4 large eggs
1/2 teaspoon salt
1 1/2 cups flour
1 Granny Smith apple, halved, cored and thinly sliced

Cheese Sauce:

1 tablespoon unsalted butter
1 tablespoon flour
1 cup 2% milk
2 teaspoons Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup white Cheddar cheese, shredded
2 tablespoons fresh chives, finely chopped

Cooking Directions

Pour the milk, butter, eggs and salt in a blender. Mix until well combined. Add the flour. Mix for 15 to 20 seconds or until smooth. Let stand for 10 minutes.

Heat an 8-inch crêpe pan or a nonstick skillet over medium heat. Coat well with nonstick cooking spray. Pour 1/4 cup batter into the pan, swirl to fully cover the bottom of the pan. Cook for 1 minute or until crêpe begins to curl around the edges. Carefully flip and cook for an additional 30 seconds or until set. Transfer to a plate. Repeat with additional cooking spray and remaining batter. Layer cooked crêpes between pieces of wax paper to prevent sticking.

Lay a crêpe on a clean work surface. Arrange a few slices of apple on a quarter of the crêpe; top with shredded ham. Fold the crêpe in half to cover the filling and fold in half again to create a triangular shape. Repeat with remaining crêpes, apple and ham. Place on a parchment-lined baking sheet and hold in a warm oven until ready to serve or up to 30 minutes.

For the cheese sauce, Melt the butter in a saucepan set over medium heat. Stir in the flour until well coated. Cook, stirring constantly, for 2 minutes or until pale and smooth. Whisk in the milk, a splash at a time, until smooth; stir in the mustard, salt and pepper. Cook, stirring constantly, for 5 minutes or until thick enough to coat the back of the spoon. Remove from heat. Whisk in the cheese, a small handful at a time, until melted and smooth.

Place filled crêpes on each plate. Spoon warm cheese sauce over each serving and sprinkle with chives.
Serves 6

Serving Suggestions

All the elements of the recipe can be prepared a day in advance and gently warmed before assembling.

Nutrition Information

Calories: 550 calories
Protein: 36 grams
Fat: 25 grams
Sodium: 580 milligrams
Cholesterol: 240 milligrams
Saturated Fat: 14 grams
Carbohydrates: 37 grams
Fiber: 2 grams

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.


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About the Cooking Method: Sauteing

COOKING BASICS:
1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.


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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.


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