Prep 20 mins
Cook 5 mins
I first saw this made on TV in New Zealand by Chef Des Britten in 1974, and have made it on & off over the years as an easy entree or lunch dish. You can also use asparagus in season or leftover chicken or even canned salmon in place of the ham. This is a great do ahead dish as they only need to be grilled/broiled just before you want to serve them.
- Lay crepes out flat and top each one with the thinly sliced ham.
- Top each one with 3-4 Tbsp grated cheese.
- Roll up each crepe so that they resemble a big fat cigar.
- Place in a baking dish that will hold them in one layer.
- Top each crepe with another 3-4 Tbsp grated cheese.
- Finally pour a tablespoon cream over each one.
- This can all be done in advance.
- Just before serving time, have your grill/ broiler really hot and place dish underneath until the cheese on top has melted and browned.
- Serve at once sprinkled with chopped parsley.
Very nice and easy crepe filling! I didn't have any edam so used sharp cheddar and cottage cheese for the filling and thin sliced honey ham. I used Anytime Crepes, Anytime Crepes from Sunny Yukon. Both boys gave it two thumbs up :). This recipe would be great for any meal, thanks for posting Jen!
Wonderful recipe! I made these for the first time for football brunch and my family raved!! I had never made crepes before, but I found "Kate's Basic Crepes" recipe (also on Zaar) and it was easy and fun to follow. Next time, I'll add some New Mexico Green Chili to the ham and cheese inside this crepe for a little kick. Thank you for posting!!!!
This was so delicious, and so easy to fix! I used Provolone for the filling, and Parmesan to top the crepe. Since I used store-bought French crepes, they didn't come very warm after broiling, so I ended up warming them in the microwave. However, the end result was still fantastic! Thanks a lot for a great and fast to fix recipe! Saulo