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Wonderfully tender, delicate, and paper thin, crepes are straight-up luscious. These Ham, Apple and White Cheddar Crepes take brunch by storm, launching it to an entirely new level. #crepes #brunch #ham

Ham, Apple, and White Cheddar Crepes

Wonderfully tender, delicate, and paper thin, crepes are straight-up luscious. These Ham, Apple and White Cheddar Crepes take brunch by storm, launching it to an entirely new level. #crepes #brunch #ham

Course Breakfast/Brunch
Keyword Brunch, ham
Servings 6

Ingredients

Crepes

  • 1 3/4 cup milk
  • 1/4 cup unsalted butter, melted
  • 4 large eggs
  • 1/2 tsp. kosher salt
  • 1 1/2 cups all purpose flour
  • melted butter, for brushing the crepe pan

Cheese Sauce

  • 1 Tbs. unsalted butter
  • 1 Tbs. all purpose flour
  • 1 cup milk
  • 2 tsp. spicy brown mustard
  • 1/4 tsp. each kosher salt and freshly ground black pepper
  • 1 cup shredded white cheddar cheese

To Assemble the Crepes

  • 2 cups shredded, fully cooked ham
  • 1 Granny Smith apple, skin-on, cored and thinly sliced
  • 1-2 Tbs. finely chopped fresh chives

Instructions

Crepes

  1. To make the crepes, place the milk, melted butter, eggs and salt into a blender or food processor; mix or process until well combined. Add the flour and mix again for 15-20 seconds or until smooth; let batter rest for 20-30 minutes to fully allow the flour to absorb into the wet ingredients.

  2. Heat an 8-inch crêpe pan or a small nonstick skillet over medium heat. Using a pastry brush, lightly brush the pan with melted butter.

  3. Give the rested batter a quick stir, then pour 1/4 cup of the prepared batter into the buttered pan, swirling the pan to fully cover the bottom of the pan with the crepe batter.

  4. Cook crêpe for one minute, or until it 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.
  5. Layer the cooked crêpes between pieces of wax paper to prevent them from sticking.
  6. To finish the dish, lay a crêpe onto 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.
  7. Place the filled crepes onto a parchment-lined baking sheet and hold in a warm oven until ready to serve for up to 30 minutes.

Cheese Sauce

  1. Meanwhile, begin to prepare the cheese sauce by melting the butter in a saucepan over medium heat; whisk in the flour until well coated. Cook, stirring constantly, for 2 minutes or until pale and smooth. Whisk in the milk, a bit at a time, until sauce is 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.
  2. Remove sauce from the heat, whisking in the cheese, a small handful at a time, until it is all the cheese is nicely melted and the sauce is smooth and glossy.

  3. Place the warm, filled crêpes onto each serving plate. Spoon the warm cheese sauce over each one; sprinkle with chives and serve at once.

Recipe Notes

www.ChefAlli.com