Lunch: Ham and Apricot Crepes Recipe

Ingredients

1-1/2 cups milk
2 eggs, lightly beaten
1 tablespoon butter, melted
1 cup all-purpose flour
20 thin slices deli ham

Instructions

In a large bowl, beat the milk, eggs and butter. Add flour and beat until well combined. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. 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.
Place a slice of ham on each crepe; roll up. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350 ° for 20 minutes.
Meanwhile, drain apricots, reserving syrup. Cut apricots into 1/4-in. slices; set aside. In a large saucepan, combine the sugar, cornstarch and salt. Add apricot nectar and reserved syrup; stir until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice and apricot slices. Serve with crepes.

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