Crepes are one of those things that are ridiculously easy to make once you get the hang of it. Once a month, I’ll double the recipe, get out the crepe pan and head into the kitchen to make a pile of crepes for lunch, and some for the freezer. Usually, I’m batting those small hands away as they come off of the pan and stuffing them with ham and cheese to stash away in the freezer for an easy lunch that I can defrost, reheat and serve with some fruit for an easy lunch.
Easy Ham & Cheese Crepes
3/4 cup milk
1/2 cup water
1 c flour
3 tbs melted butter
1/4 tsp salt
chopped ham and melty mozzarella cheese
Combine all of the ingredients together and mix or blend until there are no lumps. I mix for about forty five seconds using the stand mixer, increasing the speed up to five throughout until there are no lumps.
Cover and refrigerate for at least an hour. This helps to get rid of the bubbles and make sure that the crepes are going to be easier to cook without tearing mid way through, helpful when you’re filling them.
Cook over medium heat, turning the pan to coat while pouring the batter into the pan. Flip the crepe when bubbles appear. After flipping, add in ham and cheese, fold over halfway, and then into quarters.
To freeze: layer with wax paper and don’t add the ham and cheese until you’re cooking them for lunch, heat them on the stove and follow the directions for folding the crepes over with ham and cheese.
Recipe makes about 18 medium sized crepes