Ham and Cheese Crepes

These crepes are so tasty!!!

12 crepes  

12 slices cooked sliced ham  

1 ½ cups shredded cheddar cheese  

½ cup sour cream  

1/3 cup bread crumbs  

3 Tbs melted butter  

2 Tbs chopped green onion  

½ tsp salt  

1/8 tsp pepper  

½ tsp Dijon mustard

 
Preheat oven to 350F.  Sprinkle each crepe with 2 Tbs of cheese, top w/ ham. In small bowl, combine onion, salt, pepper, sour cream and mustard, mix well. Spread ~1 Tbs of onion/sour cream mixture over ham slices. Roll up crepes and arrange in 9x13 pan. Combine butter and bread crumbs; sprinkle over crepes and cover pan loosely with foil.  Back 15-20 min until cheese is melted.

Crepes from BHG cookbook

2 beaten eggs 

1 ½ cups milk 

1 cup flour 

1 T cooking oil 

salt
  

Combine eggs, milk, flour, oil and ¼ tsp salt; beat till well mixed.  Heat a lightly greased 6-inch skillet; remove from heat.  Spoon in 2 Tbs batter; lift and tilt skillet to spread batter.  Return to heat; brown on 1 side only.  Invert over paper towels; remove crepe.  Repeat with remaining batter, greasing skillet occasionally.  Makes 18 crepes.

Food Storage - the crepes (using powdered eggs and milk) are an "all from the pantry" dish.  Fill with canned meats and sauces or fruit, etc.