Confetti Crepes
Ingredients
4 Basic Crepes (recipe below)
2 tablespoon butter
8 slices breakfast ham, minced
6 sweet peppers, minced
1 medium onion, minced
2 handfuls baby spinach, thinly sliced
1 teaspoon dried thyme
salt and pepper to taste
Melt butter in a skillet. Add ham, peppers, and onions and sauté for 2 to 3 minutes. Then stir in spinach until wilted. Wrap ingredients in crepes and top with cheddar cheese sauce (recipe below).
Cheddar Cheese Sauce
Ingredients
2 tablespoons butter
1 small onion, minced
2 tablespoons flour
1/8 teaspoon cayenne pepper
Salt and pepper
2 cups milk
4 oz cream cheese, softened
2 cups shredded sharp cheddar cheese
Directions
In a saucepan combine 2 tablespoons butter and onion. Cook until butter is melted, and onions are soft, do not brown or burn onions. Stir in flour and cook stirring constantly for 2 minutes or until flour begins to smell fragrant. Stir in cayenne pepper, salt, and pepper. Slowly add milk. Cook stirring frequently until milk bubbles and thickens. Remove from heat and stir in cream cheese and 2 cups sharp cheddar. Stir until cheese is melted and sauce is smooth. If sauce is too thick, add milk to desired consistency.
Basic Crepes
Ingredients
3 eggs, beaten until fluffy
1 teaspoon honey
a pinch of salt
1.5 cups flour
2 cups milk
2 T butter melted, then cooled plus butter for cooking
Directions
In a medium bowl, beat eggs until fluffy.
Stir in honey, salt, and flour.
Add milk in two parts, mixing until batter is smooth.
Then, stir in melted butter.
Let batter sit for two hours at room temperature or overnight in the refrigerator. If you let it sit overnight, pull it out of the refrigerator one hour before use.
Heat a ½ tablespoon butter in a 10” skillet. When butter is melted, swirl to evenly coat the pan. Pour ¼ cup batter in the middle of the pan and immediately swirl the pan to evenly distribute the batter around the pan. Let cook for one to two minutes until golden brown, then gently flip using a spatula and your fingers. Cook another minute and remove from heat.
Continue until the batter is gone adding a small bit of butter to the pan as needed.
Makes 10 to 12 crepes.
