Ham & Vegetable Stuffed Crêpes

Crêpes are one of the most versatile things in the culinary world. You can make them for breakfast, lunch, dinner, dessert, or appetizers--it all depends on what you fill them with. 

Of  course, Grandma knew all that and when the budget was a little tight, she would abandon any thoughts of a big heavy meal and go for light crêpe fare filled with something delicious.

She had a funny-looking flat-topped, non-stick crêpe pan with no lip and it took her some amount of practice to perfect its use. If she poured too much batter on top, it would run off the sides onto her electric burner and into the pan beneath. (Even with the aluminum covers most of us remember what a dried on mess that could be.)  Eventually she gave up on the crepe pan (remember garage sale fodder?) and just cooked them in a non-stick skillet, which worked just as well. 

Another plus with crêpes--other than the fact that they contain about 4 ingredients and can practically be cooked while unconscious--is that they can be made in advance and stored in the fridge or freezer until you're ready to use them, which prevents pans, skillets and mixing bowls from causing a counter top crisis. Just bring the refrigerated batch to room temperature and then fill them with your items of choice.

We may be having crêpes most of this week simply because my meal planning and prep has been put to the test with our kitchen project. I am thanking God above for giving me the good sense not to do a full blown, down-to-the-studs kitchen renovation, because even having our cupboard contents temporarily boxed up in the living room is challenging enough!

With those constraints in mind, today's crêpes will be simply filled with ham and vegetables and topped with a yummy cheese sauce. Is there anything more divine than that?

Here's the basic recipe and the first step to crêpe heaven.  (Keep in mind it takes longer to explain how to do it, than to actually do it. Bottom line? If you can cook pancakes, you can cook these.)

Basic Crêpes

½ cup milk

½ cup cream

3 eggs

2/3 cup all-purpose flour

2 Tbsp butter

With wire whip (or in food processor), blend milk, eggs, and flour until smooth. 

Place a 6 or 7 inch crêpe pan (or other flat-bottomed frying pan) over medium heat. When pan is hot, add ¼ teaspoon of the butter and swirl to coat surface. All at once, pour in 1 ½ to 2 tablespoons batter, quickly tilting pan so batter flows over entire surface. Cook until surface appears dry and edge is lightly browned; turn over with spatula and briefly cook other side. Transfer to plate and repeat procedure for each crêpe, stacking them when finished. After all the crêpes are cooked, you can wrap airtight and refrigerate up to a week. Makes 12-16 crêpes.

NOTES: 

Unfilled crêpes may be frozen stacked one on top fo the other between pieces of wax paper and wrapped airtight. To serve, remove the number of crêpes you need and let them come to room temperature before filling (they tear when cold). Avoid refreezing.

Filled crêpes may be frozen individually then baked (without thawing) in whatever quantity is needed. To freeze, place filled crêpes, seam side down and not touching, on greased baking sheet. Freeze uncovered, then package airtight.

Ham & Vegetable Stuffed Crêpes

12-16 pre-made basic crêpes

5 tablespoons butter, divided

1 small onion, finely chopped

3 tablespoons all-purpose flour

2/3 cup chicken broth

1/2 cup half & half or milk

2 cups cooked ham, cut in julienne strips

1 (10 oz) package frozen peas, thawed and drained well

1/3 cup Parmesan cheese, grated

1/4 tsp dry rosemary (optional)

salt and pepper

1 cup Swiss cheese, shredded

Prepare crêpes or bring to room temperature, if refrigerated. In a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add onion and cook until onion is soft. Add remaining 3 tablespoons butter and flour; cook, stirring until bubbly. Gradually pour in broth and half and half and continue cooking and stirring until sauce boils and thickens. Add ham and peas. Remove from heat and stir in Parmesan cheese, rosemary (if using), and salt and pepper to taste; cool slightly.

Spoon filling down center of each crêpe and roll to enclose. Arrange crêpes, seam side down in shallow greased casserole or baking dish. (At this point you may cool, cover and refrigerate until next day or freeze as noted in Basic Crêpe recipe.)

Baked covered in 375F oven for 20 minutes (30 minutes if refrigerated; 35-40 minutes if frozen) or until heated through. Remove from oven, uncover and sprinkle Swiss cheese over crêpes. Return to oven and bake uncovered for 5 more minutes or until cheese melts.

Servings: 6-8.