Take-Me-Back Crepes

About this time a year ago, my girlfriends and I would be heading into downtown Metz, France for a bite to eat. We'd comb through the town scouting around for a tasty looking dinner. But ultimately, we would end up at the doorstep of our favorite local creperie, St. Malo's. Now originally, I knew crepes to contain only the goodness of toppings such as nutella, bananas, and strawberries. However, in France I was introduced to the wonder of the savory crepe. St. Malo's offered an assortment of crepes filled with everything from ham and eggs to cheese and vegetables. During my three months in France, I sampled plenty of savory crepes. These days when I'm reminiscing of my travels and the fantastic food I experienced, I fondly remember the jambon et fromage crêpe, or ham and cheese crepe, I ordered at St. Malo's. A buckwheat crepe was filled with a slice of ham and cheese and topped with a tossed salad. The dinner crepe was light yet filling and incredibly delicious. Naturally, I needed to recreate this recipe and bring a taste of France back home. Obviously, it will never be quite the same, but the dish I created tonight came pretty close.


So there are several pieces of this puzzle in need of assembling. I decided to make the dressing first to allow time for the flavors to meld together. The dressing could not have been any easier. In a food processor, I mixed together vinegar, honey, mayo, Dijon mustard and a touch of minced garlic and onions.






Then I prepared the batter for the wheat crepes. I combined a mixture of wheat and white flour in a bowl. I was sure to whisk out any clumps. You could also sift the flour to ensure a smooth batter. I added milk, eggs, salt, and a bit of melted butter. Also, I opted to add a touch of vanilla just to bring out the inherent sweetness of the wheat. Finally, I pour the batter through a strainer to remove any clumps. Whatever you do, do not neglect this step. I have found that straining the batter is incredibly important and yields a deliciously tender and smoother crepe.

I cut up a mess of cucumbers and tomatoes and tossed with a blend of lettuce Publix likes to call "European." I'm not sure what's so European about it, but I figured it was fitting for the evening!

On a baking sheet lined with foil, I piled thin slices of ham, as well as a piece of smokey Gouda cheese. Ordinarily, a nutty melting cheese such as gruyere might be used, but I opted for the cheaper cheese. I stuck the pan in the oven for several minutes to allow the cheese to melt and the ham to heat through.

In an eight inch crepe pan, I melt a thin pan of butter. If you don't have a crepe pan, you should definitely invest, but in the mean time it won't shame the French too much to use a standard frying pan. Using a ladle, I poured enough batter to thinly cover the surface of the pan. Be sure to swirl the pan immediately to cover the pan entirely. I cooked the crepe for about a minute on each side.

After laying a crepe on a large dinner plate,  I placed the ham mountain in the middle and folded the edges of the crepe over the ham and cheese creating a neat little bundle of joy. I served the crepe topped with a heap of the dressed salad.

I have to tell you, these crepes really take me back. I love the simplicity of this dish, and quite honestly, I don't feel too guilty enjoying it either. The salad compliments the crepe wonderfully. The acidity of the salad dressing cuts through the buttery crepe and cheese. Next time you need a meal to impress, give this one a try. Hopefully you'll bring France to your kitchen!






Take-Me-Back Crepes

Ingredients:

Crepes

• 5 tbsp butter, melted
• 2/3 cup wheat flour
• 1/3 cup white flour
• 1 3/4 cup milk
• 3 eggs
• 1/2 tsp salt
• 1/2 tsp vanilla 

Filling

• 1 lb ham, sliced very thin
• 1/4 lb nutty cheese, sliced thin

Salad Dressing

• 3 tbsp honey
• 3 tbsp cider vinegar
• 6 tbsp mayo
• 1 tbsp Dijon mustard
• 1 tbsp onion, minced
• 1 tsp garlic, minced
• 1/2 cup vegetable oil
• salt and pepper to taste

Salad

• 1 bag mixed greens
• 2 large tomatoes, chopped
• 1 large cucumber, chopped

In a food processor, combine all salad dressing ingredients. Store mixture in an airtight container for at least an hour.

Whisk together the flours and salt. Slowly add the butter, milk, and vanilla. Gradually incorporate one egg at a time. Pour batter through a strainer to remove any clumps. Set aside in fridge for at least an hour.

Toss mixed greens, tomatoes, and cucumbers with salad dressing and chill. 

Line a baking sheet with foil and spray lightly with cooking spray. Pile ham onto baking sheet, making six stacks. Top each pile of ham with a slice of cheese. Place baking sheet in oven and broil until the cheese is bubbling and the ham has heated through.

Heat crepe pan to medium and grease surface lightly with butter. Ladle enough batter into pan to thinly coat the surface. Cook crepe on each side for about 60 to 90 seconds or until brown. Place cooked crepe on a plate and cover with a towel to keep warm. Repeat with remaining batter.

Lay each crepe on a dinner plate. Place ham and cheese in the middle of the crepe. Fold crepe edges over the ham. Top each crepe with a healthy portion of salad.

Serves 6