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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 and White Cheddar Crepes

Wonderfully tender, delicate, and paper thin, crepes are straight-up luscious. These Ham and White Cheddar Crepes take brunch by storm, launching it to an entirely new level.
Servings: 6
Chef Alli
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes

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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

  • 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.
  • 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.
  • 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.
  • 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.
  • Layer the cooked crêpes between pieces of wax paper to prevent them from sticking.
  • 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.
  • 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

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

Notes

www.ChefAlli.com 

Nutrition

Calories: 519kcalCarbohydrates: 35gProtein: 26gFat: 30gSaturated Fat: 16gCholesterol: 194mgSodium: 941mgPotassium: 406mgFiber: 2gSugar: 9gVitamin A: 861IUVitamin C: 2mgCalcium: 291mgIron: 3mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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