Monte Cristo Crepes

• 1/4 cup seedless raspberry jam
• 1/4 cup dijon mustard
• 2 tablespoons unsalted butter
• 4 12 -inch prepared crepes
• 8 thin slices Black Forest ham (about 5 ounces)
• 8 thin slices deli turkey (about 8 ounces)
• 8 thin slices muenster cheese (about 4 ounces)
• 1 5 -ounce package mixed greens (about 8 cups)
• 1 small head frisee, torn into small pieces
• 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper

1. Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds.
2. Stir in the mustard; set aside.
3. Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat.
4. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe.
5. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes.
6. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge.
7. Flip the wedge and cook until the bottom is browned, about 30 seconds.
8. Transfer to a plate.
9. Repeat to make 3 more crepes.
10. (Remove the skillet from the heat between batches if it gets too hot.)
11. Toss the greens and frisee with the olive oil and a pinch each of salt and pepper.
12. Serve the crepes with the raspberry mustard and salad.
13. Photograph by Ryan Dausch

seedless raspberry jam, dijon mustard, unsalted butter, crepes, black forest ham, deli turkey, muenster cheese, mixed greens, head frisee, extravirgin olive oil kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/monte-cristo-crepes.html (may not work)