Ham ‘N’ Cheese Crepes

• 2/3 cup cold water
• 2/3 cup plus 4 to 6 tablespoons cold whole milk, divided
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 cup butter, melted
• 1/4 teaspoon salt
• 1 to 2 tablespoons Dijon mustard
• 8 thin slices deli ham
• 1 cup shredded cheddar cheese

1. In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick.
2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months.
3. 16 crepes.
4. Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly.
5. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 375u0b0 for 10-14 minutes or until heated through.

cold water, milk, flour, eggs, butter, salt, mustard, deli, cheddar cheese

Taken from www.tasteofhome.com/recipes/ham-n-cheese-crepes/ (may not work)