Ham-Gouda Crêpes
- 1/2 pound thinly sliced cooked ham
- 7 ounces thinly sliced gouda cheese
- 8 9-inch packaged crepes
- ground nutmeg
- 3 tablespoons Dijon mustard
- chopped parsley
- Lay equal portions of thinly sliced cooked ham (1/2 lb. total) and thinly sliced gouda cheese (7 oz. total) on a quarter section of each of 8 packaged crepes (9 in.), then sprinkle lightly with ground nutmeg.
- Fold crepes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 10- by 15-inch pans.
- Bake in a 400u0b0 oven until filling is hot in the center and crepe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crepes to plates. Serve crepes topped with Dijon mstard (about 3 tablespoons total) and chopped parsley.
ham, gouda cheese, crueapes, ground nutmeg, mustard, parsley
Taken from www.myrecipes.com/recipe/ham-gouda-crpes (may not work)