Ham ‘N’ Cheese Crepes For Two

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

1. Place the water, 1/3 cup milk, flour, egg, butter and salt in a blender; cover and process until smooth. Refrigerate for at least 30 minutes; stir. Add remaining milk if batter is too thick.
2. Heat a lightly greased 8-in. skillet; add about 3 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Repeat with remaining batter, greasing skillet as needed. Stack four crepes with waxed paper in between; cover and freeze for up to 3 months.
3. Spread mustard over remaining crepes; top each with ham and cheese. Roll up tightly. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375u0b0 until heated through, 10-14 minutes.
4. Thaw in the refrigerator for about 2 hours. Fill and bake as directed.

cold water, milk, allpurpose, egg, butter, salt, mustard, thin slices deli ham, cheddar cheese

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