Here's an easy to make main dish that is sure to impress. It only takes about 45 minutes to prepare but it will impress your diners for a lot longer.
We suggest you serve these tasty crepés with a green salad and a vegetable of your choice. You might want to top it off with a nice sauce, like our Mustard Cream Sauce. Makes about 12 crepés and recipe can be doubled.
Place the butter or olive oil in a sauté pan or small sauce pan over medium heat and sauté green onion and garlic until tender.
In a medium bowl, using a spoon or spatula, mix together sour cream, mustard, ham or turkey cubes, and cheese. Add sautéed onion and garlic and mix thoroughly. Set mixture aside.
Pre-heat your oven to about 250° and place a piece of baking parchment or foil on a baking sheet, lightly spray the sheet with non-stick cooking spray (not necessary if you use the baking parchment).
In a medium-size mixing bowl, whisk together the flour, milk, egg and salt to make the crepés batter.
Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a thin, smooth and even layer about 8 inches in diameter.
After two minutes, lift up an edge of the crepé with a spatula to see if it is browning. When the underside has begun to brown the top should be firm and dry. Go on to the next step.
With the crepé still in the pan, place 3 rounded tablespoons of the filling on one edge of the crepé and gently roll the filling into it with the edge of your spatula. Remove the filled crepé from the pan and place on your prepared baking sheet and place the sheet in the oven to warm it through. Keep the crepés in the oven to stay warm until served.
Repeat the cooking process. Serve crepés warm from the oven.
Our mustard cream sauce uses a basic white sauce as a base. Adding the dry and dijon mustards give it a mild flavor that compliments these tasty ham crepés nicely. If you like a stronger flavor simply add a bit more of the mustards.
You'll want to make this while the the crepés are staying warm in the oven. Makes about 1 1/4 cups of sauce.
In a medium sauce pan, melt butter over medium heat, whisk in flour, garlic powder and pepper until you have a smooth paste. Be careful not to burn it. Whisk in the half and half a little (about 1/8 cup) at a time allowing the mixture to heat and thicken before each addition. Continue this until you have added all of the half and half. Keep gently whisking the mixture to assure that it stays smooth and doesn't burn. When mixture is thickened, whisk in dry mustard, dijon mustard, and vinegar until well blended. Remove from heat and serve over crepés.