Ham and Cheese Crepes – CBS Pittsburgh

PITTSBURGH (KDKA) — Rania Harris prepare for Easter with this two-part series!

Ham and Cheese Crepes


(Image credit: KDKA)

Ingredients –

Crepe batter:
– 1 cup all-purpose flour
— 1 tablespoon of sugar
— 1 ½ cups of milk
– 3 eggs

Melted unsalted butter for making the crepes

Crepe filling:
— 2 – 3 tablespoons of olive oil
— 1 small onion ~ roughly chopped
— 2 garlic cloves ~ chopped
— 1 – 10 ounce package frozen chopped spinach ~ thawed and pressed dry
— 10 ounces whole milk ricotta (about 1 ¼ cups)
– 8 ounces Gruyere Cheese ~ grated
– Pinch of nutmeg
— 12 slices of baked ham (6 – 7 inch rounds)

— Velouté Sauce – See attached recipe

directions –

For the crepes:
In a medium mixing bowl or in the glass of a blender, combine the flour and sugar. Add milk and eggs and mix well. Chill the dough for 1 hour.

For the filling:
Heat oil in medium skillet over medium-high heat. add onion and garlic; sauté until tender, 2 to 3 minutes. Transfer the mixture to a medium-sized bowl; Add spinach, ricotta, grated Gruyère and nutmeg, and salt and pepper to taste; put aside.

Meanwhile, preheat a non-stick skillet or crepe pan over medium-high heat and brush the pan with a small amount of melted butter. Take the dough out of the fridge. Coat pan with about ¼ cup batter, bake until edges begin to brown, then flip crepe. Cook for another 10 seconds and remove from the pan. Keep warm while you prepare the remaining crepes. You should make 12 crepes.

Set the oven rack to the top middle position and preheat the oven to 425 degrees. Grease two 13 x 9 inch baking pans. Place one slice of ham at a time on a crepe; Place 3 tablespoons of filling over the ham, then fold into a crepe roll. Place seam-side down in prepared baking pan; cover with foil. Bake until heated through, about 15 minutes. Pour the velouté sauce over the crepes separately, if you like. Serve immediately.

serves: 6 servings

velouté sauce

Ingredients –

— 6 tablespoons unsalted butter
— 1/4 cup all-purpose flour
— 1 ¼ cups whole milk
— 1 ¼ cups chicken broth (homemade is best)
— Sea salt and white pepper to taste


In a 2 quart saucepan, heat 5 tablespoons butter over medium-low heat until foam subsides. Stir in flour and cook, stirring, roux until lightly golden, about 2 minutes. Gradually add milk and broth while stirring and bring to a boil while stirring. Reduce heat and simmer gently, stirring frequently, until velouté sauce is silky and thick. Serve hot separately with crepes. Ham and Cheese Crepes – CBS Pittsburgh


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