Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Monte Cristo Crepes
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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 470 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 85 milligrams
- Sodium
- 1540 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 4 grams
- Protein
- 29 grams
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 85 milligrams
- Sodium
- 1540 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 4 grams
- Protein
- 29 grams
Ingredients
Directions
- Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds. Stir in the mustard; set aside.
- Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge. Flip the wedge and cook until the bottom is browned, about 30 seconds. Transfer to a plate. Repeat to make 3 more crepes. (Remove the skillet from the heat between batches if it gets too hot.)
- Toss the greens and frisee with the olive oil and a pinch each of salt and pepper. Serve the crepes with the raspberry mustard and salad.
