Recipe courtesy of Alex Guarnaschelli
My Favorite Crêpe with Perfectly Salty Ham and Cheese Sauce
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 8 to 10 crêpes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 329
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 85 mg
- Sodium
- 728 mg
I’m actually not a crêpe person but this creates a great moment of reminiscence for me. I worked in Paris restaurants for a number of years. When I’d go for a walk between lunch and dinner services, there were always crêpes cooking on street corners and in open markets. I always liked the ham and cheese ones because they felt like a French version of a grilled cheese in a diner – the ultimate street food. Here, I cheat and make it with store-bought crêpes to make this super easy. You can make a batch of the cheese sauce ahead and warm it up inside folded crêpes. I have also eaten it folded in flour tortillas….
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 8 to 10 crêpes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 329
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 85 mg
- Sodium
- 728 mg
Ingredients
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Directions
- In a medium saucepan, heat the butter over low heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking; the mixture will be pale blonde in color, 2 to 3 minutes.
- Add the bay leaf and cook for another 30 seconds. Add the milk and cook, increasing the heat to medium-high and whisking constantly, until the mixture thickens like a soup and coats the back of a spoon nicely, 6 to 8 minutes. Remove the bay leaf and stir in the Gruyère and Parmesan. Season with salt. Cool slightly at room temperature so it thickens.
- To assemble, spoon a few tablespoons of the cheese sauce in the center of a warm crêpe in a nonstick sauté pan. Sprinkle additional Parmesan over the cheese sauce and top with a folded piece of ham. Fold the crêpe in half and then in half again. Warm for 1 minute. Repeat with remaining crêpes and sauce and serve immediately.
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