Ham and Cheese Stuffed Crepes

• 16 ounces, weight Eggs (about 8 Large Eggs)
• 16 ounces, fluid Whole Milk (2 Cups)
• 8 ounces, weight (1 3/4-2 Cups) All-purpose Flour
• 2 Tablespoons Minced Fresh Parsley (or 2 Teaspoons Dried Parsley)
• 2 Tablespoons Minced Fresh Onion (or 1 Teaspoon Dried Granulated Onion)
• Hearty Pinch Of Salt
• Melted Butter For Cooking
• 2 Tablespoons Dijon Mustard
• 1/2 cups Mayonnaise
• 36 slices Paper Thin Deli-style Ham
• 12 slices (thin) Swiss Cheese
• 1/2 cups Finely Shredded Melting Cheese (Cheddar, Monterey Jack, Etc.), Or More As Needed

1. Add all ingredients for the crepes to the work carafe of a blender, add the lid, and blend on HIGH for about 20 seconds.
2. Stop the blender, scrape down the sides, replace the lid and pulse three more times.
3. Put the blender carafe in the refrigerator and let rest for 30 minutes to 24 hours before proceeding.
4. To cook crepes:
5. 1.
6. Place a heavy-bottomed nonstick skillet, crepe pan or well-seasoned cast-iron pan over medium heat.
7. Use a heat-proof pastry brush to lightly brush the pan with melted butter, taking care to get the edges of the bottom of the pan as that is where batter tends to stick.
8. 2.
9. Pour about 2 to 4 ounces of batter into the center of the pan and immediately tilt and swirl the pan so that the batter covers the entire bottom of the pan.
10. 3.
11. Set the pan back over the heat and let it cook until the crepe has no visible wet areas on top.
12. 4.
13. Use a semi-flexible spatula to run around the edges of the crepe before lifting and turning the crepe.
14. Cook the second side for about 10 seconds only.
15. The goal is just to lightly color that side.
16. 5.
17. Transfer the finished crepe to a cooling rack.
18. Repeat until you have used all the crepe batter.
19. To stuff crepes:
20. 1.
21. Preheat oven to 350 degrees F. 2.
22. Butter a 9 x 13 baking pan.
23. 3.
24. Mix the Dijon and mayonnaise together.
25. Spread about 2 tablespoons Dijon mayonnaise on one crepe.
26. Arrange 3 pieces of deli ham and 1 slice of Swiss cheese over the top.
27. You may wish to rip the Swiss cheese into pieces to better distribute it.
28. Roll the crepe up and arrange in the buttered baking dish.
29. 4.
30. Repeat until twelve crepes have been stuffed and arranged in the baking dish.
31. 5.
32. Sprinkle the melting cheese evenly over the top.
33. 6.
34. Bake the stuffed crepes for 20 minutes, or until the cheese on top of and inside the rolls has melted completely and they are hot through.
35. 7.
36. Serve hot.
37. Notes
38. You will likely have extra crepes left unstuffed.
39. To store leftovers, stack crepes between sheets of parchment or waxed paper before putting the stack into a resealable zipper top bag and freezing.
40. These store frozen quite well for up to a month.
41. Thaw in the refrigerator overnight or for several hours prior to serving.
42. (Or you can speed it up and microwave-thaw them!)

weight eggs, milk, weight, parsley, fresh onion, salt, butter, dijon mustard, mayonnaise, paper, swiss cheese, melting cheese

Taken from tastykitchen.com/recipes/main-courses/ham-and-cheese-stuffed-crepes/ (may not work)