Ham And Watercress Crepes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HAM & WATERCRESS SALAD WITH CLEMENTINE DRESSING



Ham & watercress salad with clementine dressing image

Use up leftover festive ingredients such as ham, hazelnuts, cranberries and clementines in this light salad - perfect after a week of indulgence

Provided by Emily Kydd

Categories     Dinner, Lunch, Supper

Time 20m

Number Of Ingredients 11

250g pouch ready-to-eat mixed grains
280g leftover ham , shredded or cut into chunks
100g bag watercress
1 small fennel bulb , thinly sliced
50g hazelnuts , toasted and roughly chopped
small bunch parsley , roughly chopped
1 ½ tbsp dried cranberries , roughly chopped
2 tbsp extra virgin olive oil
zest 1 clementine and juice of 2
2 ½ tsp Dijon mustard
good drizzle of clear honey

Steps:

  • For the dressing, put all the ingredients in a jar, along with some seasoning, pop on the lid and give it a really good shake.
  • Tip the grains into a large bowl and toss through the ham, watercress, fennel, hazelnuts and parsley. Just before serving, pour over the dressing and gently toss to combine. Transfer to a serving platter and scatter over the dried cranberries.

Nutrition Facts : Calories 378 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 2.6 milligram of sodium

HAM 'N' CHEESE CREPES



Ham 'n' Cheese Crepes image

"The beauty of these crepes is that they can be cooked ahead and stored in the freezer until you need them," explains Marion Lowery of Medford, Oregon. "I thaw a few at a time, roll them with ham and cheese and serve them for breakfast, lunch or a quick snack."

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 10

2/3 cup cold water
2/3 cup plus 4 to 6 tablespoons cold whole milk, divided
1 cup all-purpose flour
2 large eggs
1/4 cup butter, melted
1/4 teaspoon salt
ADDITIONAL INGREDIENTS (for 8 crepes):
1 to 2 tablespoons Dijon mustard
8 thin slices deli ham
1 cup shredded cheddar cheese

Steps:

  • In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes. , To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.

Nutrition Facts :

HAM AND CHEESE CREPES



Ham and Cheese Crepes image

You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h15m

Yield 10

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 cup milk
4 large eggs
1 tablespoon melted butter
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
½ slice thinly sliced ham
8 ounces shredded Gruyere cheese

Steps:

  • Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
  • Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
  • Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
  • Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
  • Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g

HAM AND CHEESY EGG CREPES WITH MUSTARD SAUCE



Ham and Cheesy Egg Crepes with Mustard Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 18

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
2 teaspoons finely chopped fresh parsley, plus whole parsley leaves, for garnish
2 teaspoons finely chopped chives
2 teaspoons finely chopped fresh dill
1/4 cup creme fraiche
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
1/2 cup grated Gruyere cheese
16 thin slices Black Forest ham
8 large eggs
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter

Steps:

  • For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
  • For the mustard sauce: Whisk together the creme fraiche, Dijon, whole-grain mustard and some salt and pepper in a bowl. Set aside.
  • Mix the parsley, chives and dill into the crepe batter. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
  • For the ham and cheesy egg filling: Put the crepes on a plate. Smear each one with a little mustard sauce (leaving some for topping each crepe too), scatter some cheese on top and then put 2 pieces of ham over the cheese.
  • Whisk the eggs in a bowl with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring, until soft curds form, 2 to 3 minutes. Just before they set, stir in some salt.
  • Spoon some scrambled eggs over each crepe, leaving a 2-inch border at the top and bottom, then smear on a bit more sauce and scatter on some parsley leaves. Fold the crepes over the eggs so the edges meet in the center and serve immediately.

HAM AND BRIE CREPES



Ham and Brie Crepes image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

2 large eggs
1/2 cup milk, or more as needed
1/2 cup club soda
Kosher salt
3 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter for cooking the crepes
1 cup all-purpose flour
8 slices French ham
12 ounces Brie, sliced
1/2 cup olive oil, plus more for cooking
4 large eggs
1/2 shallot, minced
1/2 cup Champagne vinegar
1 tablespoon Dijon mustard
3 cups mesclun greens

Steps:

  • For the crepes: Add the eggs, milk, club soda and a pinch of salt to a blender and process until completely combined. Pour in the 3 tablespoons melted butter, then add the flour and blend until smooth. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using.
  • Melt about 1/2 teaspoon butter in a small nonstick saute pan over medium heat. The butter should coat the bottom of the pan; if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
  • Fill a 2-ounce ladle almost to the top with batter and pour it into the preheated pan, tipping and rolling the pan as you ladle the batter to evenly cover the bottom. This will take a little practice; even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
  • When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process until all the batter is used, wiping the pan with your paper towel or melting a little more butter in the pan as needed.
  • For the ham and Brie crepes: Preheat the oven to 300 degrees F.
  • Divide the ham and cheese evenly among 8 crepes (save the remaining crepes for another use). Roll each crepe and place on a sheet pan fitted with a rack. Bake to melt the cheese and warm the ham, 6 to 8 minutes.
  • Heat a nonstick skillet over medium-high heat and add olive oil to coat. Crack the eggs in the skillet (you can do this in batches if you prefer). Cook until the whites are just set, a minute or two. Remove from the heat and set aside.
  • Whisk to combine the shallots, vinegar, Dijon, and 1/2 cup olive oil in a medium bowl. Dress the greens lightly and set aside.
  • Plate 2 crepes on each of 4 serving plates and top each with 1 egg and a handful of the dressed greens. Enjoy!

HAM AND WATERCRESS TEA SANDWICHES



Ham and Watercress Tea Sandwiches image

Make and share this Ham and Watercress Tea Sandwiches recipe from Food.com.

Provided by Woowoose

Categories     Lunch/Snacks

Time 20m

Yield 8 sandwiches

Number Of Ingredients 5

4 ounces whipped cream cheese, room temperature
1 1/2 tablespoons fresh chives
4 slices honey-baked ham, very thinly sliced
watercress leaf, stems removed
4 slices white bread, cut thin (slice regular pieces in half if you have to)

Steps:

  • Mix cream cheese and chives together well.
  • Spread bread slices with the cream cheese mixture. Cover half the slices with watercress leaves, pressing them into the cream cheese. Top the watercress with the ham slices. Cover with the remaining bread slices.
  • Cut the crusts off each sandwich and then cut them in quarters or thirds.

Nutrition Facts : Calories 82.9, Fat 5.4, SaturatedFat 3.2, Cholesterol 15.6, Sodium 127.1, Carbohydrate 6.7, Fiber 0.3, Sugar 0.6, Protein 2

HAM AND CHEESE CREPES



Ham and Cheese Crepes image

Ham and Cheese Crepes are one of the most famous French street foods. A simple batter of flour, milk, eggs and butter, combine to make perfect crepes. Stuff them up with sliced ham and melted cheese, and you'll be immediately transported of a French street corner.

Provided by Edyta

Categories     Lunch

Time 20m

Number Of Ingredients 7

2 eggs
1 cup flour (all purpose)
3/4 cup milk (whole or 2%)
1/2 cup water
3 tbsp butter (melted, cooled off)
6 oz ham (sliced)
6 oz cheese (sliced or shredded)

Steps:

  • Add eggs, flour, milk, water and melted butter to the blender and mix well together. Place the batter in a fridge for 1/2 hour
  • Brush non stick 10 inches skillet with butter and heat it up
  • Using a ladle pour one ladle of batter on a pan and swirl around to cover all bottom of the pan with the crepes batter
  • Cook it for about a minute
  • Using spatula flip it and cook for a minute on the other side
  • Add slice of cheese and slice of ham, fold and cook for another minute until the cheese is melted
  • Continue with the remaining batter, ham and cheese until all are used.
  • Enjoy.

Nutrition Facts : Calories 349 kcal, Carbohydrate 17 g, Protein 18 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 120 mg, Sodium 598 mg, Sugar 1 g, ServingSize 1 serving

BREAKFAST CREPES WITH HAM, VEGETABLES, AND EGG



Breakfast Crepes with Ham, Vegetables, and Egg image

Enjoy ham, veggies, and eggs in a delicate crepe for a scrumptious breakfast!

Provided by Caitlin Perszyk

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 55m

Yield 8

Number Of Ingredients 15

1 ½ cups milk
1 cup all-purpose flour
4 large eggs
3 tablespoons melted butter
1 tablespoon white sugar
¼ teaspoon salt
½ tablespoon vegetable oil
1 ½ cups finely chopped cooked ham
½ cup chopped onion
⅓ cup chopped fresh spinach
¼ cup diced tomato
cooking spray
8 eggs
1 teaspoon chopped fresh parsley, or to taste
salt and ground black pepper to taste

Steps:

  • Mix milk, flour, eggs, butter, sugar, and salt together in a bowl. Transfer batter to an electric blender and combine on high speed until blended; it's fine if batter has some lumps. Let rest for 15 minutes.
  • Meanwhile, heat vegetable oil in a pan over medium heat. Add ham and cook until heated through, 3 to 4 minutes. Add onion and cook until softened, about 5 minutes more. Reduce heat to low and stir in spinach and tomato. Keep warm.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour 1/3 cup batter into the skillet, swirling to cover the pan. Cook until underside of crepe is lightly brown, 1 to 3 minutes. Loosen edge of crepe and flip. Cook until lightly browned, 1 to 2 minutes more. Set aside; repeat with remaining batter.
  • Place crepes onto the prepared baking sheet. Add ham-veggie mixture to the center of each crepe. Crack an egg carefully over ham mixtures. Fold edges of crepes inward.
  • Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.

Nutrition Facts : Calories 298.3 calories, Carbohydrate 17.4 g, Cholesterol 286 mg, Fat 17.8 g, Fiber 0.7 g, Protein 16.7 g, SaturatedFat 7.3 g, Sodium 565.2 mg, Sugar 4.9 g

HAM AND BRIE CREPES



Ham and Brie Crepes image

This simple, savory crepe recipe from chef Jody Williams is sure to be the star of your next brunch party. Also try: Apple Crepes, Nutella Crepes

Provided by Martha Stewart

Number Of Ingredients 6

Unsalted butter, for baking dish
3 Basic Crepes
3 (3-inch-long, 1/2-inch-thick) slices Brie cheese
3 tablespoons grated Gruyere cheese
3 slices Prosciutto cotto
3 fresh sage leaves

Steps:

  • Preheat oven to 400 degrees. Butter a small baking dish; set aside.
  • Divide both cheeses, prosciutto, and sage leaves evenly among crepes. Fold each crepe into quarters and transfer to prepared baking dish. Transfer baking dish to oven and bake until golden brown, 10 to 15 minutes. Serve.

HAM AND WATERCRESS CREPES



Ham and Watercress Crepes image

Categories     Leafy Green     Quick & Easy     Ham     Watercress     Gourmet

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 16

For crêpes
3/4 cup plus 2 tablespoons whole milk
1/2 cup plus 2 tablespoons all-purpose flour
2 large eggs
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons vegetable oil
3/4 teaspoon salt
2 tablespoons unsalted butter, melted
For filling
6 oz cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
1/4 cup finely chopped shallot
1 1/2 teaspoons ground cumin
1/4 teaspoon black pepper
15 thin slices cooked ham (preferably Black Forest; 10 ounces)
1 1/4 cups packed fresh watercress sprigs

Steps:

  • Make crêpes:
  • Blend all crêpe ingredients except butter in a blender until smooth. Chill batter 30 minutes.
  • Brush a 10-inch nonstick skillet with some butter, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/4 cup batter, immediately swirling and tilting to create a thin, even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better.) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds.
  • Flip crêpe carefully and cook until underside is just cooked through and pale golden, about 20 seconds more. Transfer crêpe to a large plate. Make 4 more with remaining batter (5 more if first crêpe stuck to skillet), buttering skillet each time and stacking crêpes on plate as made.
  • Make cheese filling and assemble crêpes:
  • Stir together cream cheese, butter, shallot, cumin, and pepper in a small bowl until smooth.
  • Put 1 crêpe on a work surface and spread with 3 tablespoons cheese filling. Fold 3 ham slices in half crosswise and put over lower half of crêpe. Scatter 1/4 cup watercress over ham. Starting at end with ham, tightly roll up crêpe, enclosing ham and watercress, to form an 8-inch log. Make 4 more logs in same manner. Cut each log crosswise into 6 pieces.

More about "ham and watercress crepes recipes"

HAM AND SWISS SAVORY CREPES RECIPE - PILLSBURY.COM
ham-and-swiss-savory-crepes-recipe-pillsburycom image
2019-11-28 Filled with diced ham, fresh baby spinach, sliced mushrooms and shredded Swiss cheese, these tender, savory crepes make for a quick and …
From pillsbury.com
5/5 (1)
Category Breakfast
Servings 7
Total Time 40 mins
  • In medium bowl, mix flour, baking powder and salt. Beat in milk, 1 tablespoon melted butter and the egg with whisk just until smooth.
  • Heat 7- or 8-inch nonstick skillet or crepe pan over medium heat. Lightly grease skillet with oil. Pour 1/4 cup batter into skillet, immediately tilting pan so batter covers bottom. Cook until edges are lacy and center is set. Turn; cook until golden brown.
  • In 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 2 to 3 minutes or until tender. Stir in ham and spinach; cook 2 to 3 minutes longer or until spinach is slightly wilted. Remove from heat. Stir in cheese.


10 BEST HAM CHEESE CREPES RECIPES | YUMMLY
10-best-ham-cheese-crepes-recipes-yummly image
ham, mustard, cooked pork roast, swiss cheese, Cuban roll, dill pickles Savory Herb Crepes With Hollandaise Cooking and Beer black pepper, salt, unsalted butter, arugula, water, eggs, flour and 10 more
From yummly.com


HAM AND CHEESE SAVORY CREPES - OLIVIA'S CUISINE
2019-02-01 Crepes: In a blender, combine the eggs, milk, flour melted butter and salt. Blend on high until smooth. Cover the jar and refrigerate for at least one hour, or overnight. Pre heat a …
From oliviascuisine.com
4.5/5 (43)
Estimated Reading Time 5 mins
Servings 1
  • In a blender, combine the eggs, milk, flour melted butter and salt. Blend on high until smooth. Cover the jar and refrigerate for at least one hour, or overnight.
  • Pre heat a 10 inch non stick skillet over medium heat for a couple of minutes. Grease the pan with butter, removing the excess with a paper towel. Pour about 1/4 cup of batter and immediately swirl the pan to coat the bottom of the pan into a thin even layer.
  • Cook for about 20 seconds or until the top looks dry and the crepe has browned slightly on the bottom. Using a thin spatula, lift one edge of the crepe and, using your fingers of both hands, flip the crepe. Cook the second side briefly, for about 10 seconds, then transfer to a plate. Repeat with remaining batter, adding more butter as needed, making about 8 crepes total.


SAVOURY PANCAKES RECIPE FOR HAM AND CHEESE CREPES ...
2020-02-07 Add a small ladleful of the batter to the pan, swirling it around so that it thinly coats the pan. Cook for a few minutes until golden then flip and cook the other side. Step 3. Once all the pancakes are made, heat a large dry frying pan. Put 1 pancake in it and spread over a 1 tbsp of crème fraîche in a thin layer.
From olivemagazine.com
Servings 4
Total Time 30 mins
Category Meat And Poultry


HAM AND CHEESE CREPES RECIPE - THE SPRUCE EATS
2004-07-05 Spread about 1 tablespoon of the sour cream mixture over ham. Roll up and arrange in 9-by-13-by-2-inch baking pan. Combine 3 tablespoons of melted butter and breadcrumbs; sprinkle over crepes and cover pan loosely with foil. Bake in the preheated oven for 15 to 20 minutes, or until cheese is melted. Serve crepes immediately.
From thespruceeats.com
3.9/5 (14)
Total Time 30 mins
Category Lunch, Brunch, Breakfast, Dinner
Calories 600 per serving


HAM AND CHEESE BUCKWHEAT CRêPES WITH APPLE AND WATERCRESS
2016-11-20 1. Whisk milk, egg yolks, melted butter and a pinch of salt in a large bowl. Sieve in flours, whisk to combine and refrigerate for 15 minutes to rest. 2. Preheat oven to 180C and line a tray with baking paper. Whisk oil, vinegar and mustard in a bowl and season to taste. 3.
From gourmettraveller.com.au
Servings 4
Estimated Reading Time 1 min
Author Alice Storey


CREPES STUFFED WITH HAM & CHEESE RECIPE - COOK.ME RECIPES
2020-05-18 Place 2 tablespoons of butter in a saucepan and melt over medium heat. Stir in 2 tablespoons of flour and whisk it vigorously until combined and smooth. Pour in 12 fluid ounces of milk and season to taste with a pinch each of salt and nutmeg. Continue to stir with a whisk over a low heat until the bechamel sauce thickens.
From cook.me
Cuisine American
Total Time 1 hr 30 mins
Servings 6
Calories 742 per serving


HAM AND GRUYèRE CREPES | WILLIAMS SONOMA
2014-12-24 Arrange 2 oz. of the ham on the crepe and top with 1 oz. of the cheese. Season with salt and pepper. Fold the crepe into quarters. Repeat with the remaining crepes and filling. Lightly brush the crepe pan with butter and set over medium heat. Place the crepes in the pan and cook, turning once, until the cheese begins to melt, 1 to 2 minutes per ...
From williams-sonoma.com
5/5 (1)
Total Time 40 mins
Servings 4


CRUMBED HAM AND CHEESE CREPE ROLLS RECIPE | COLES
Place the flour and 2 tbs water in a bowl and whisk until a thick paste forms. Place 1 crepe on a clean work surface. Spread 1 tsp mayonnaise on the bottom third of the crepe. Top with some ham and 1 piece of cheese. Fold bottom edge of the crepe over the filling and fold the 2 sides in towards the centre. Roll up tightly to enclose filling ...
From coles.com.au
Servings 16
Category Starter,Light-Meal,Snack,Savoury


130 WATERCRESS RECIPES IDEAS | WATERCRESS RECIPES ...
Jan 23, 2017 - Watercress has just been named the most nutrient dense vegetable available, by a study published by the Centers for Disease Control and Prevention. It contains high quantities of essential nutrients as well as phytonutrients, and has a zesty almost peppery taste to spice up any meal. . See more ideas about watercress recipes, watercress, recipes.
From pinterest.ca


WATERCRESS AND HAM RECIPES (36) - SUPERCOOK
Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list watercress and ham. Order by: Relevance. Relevance Least ingredients Most ingredients. 36 results. Page 1. Chicken and Watercress Soup with Ginger and Smoked …
From supercook.com


HAM AND WATERCRESS CREPES RECIPE | YUMMLY | RECIPE | …
Feb 12, 2013 - Ham And Watercress Crepes With Whole Milk, All-purpose Flour, Large Eggs, Fresh Flat Leaf Parsley, Vegetable Oil, Salt, Unsalted Butter, Cream Cheese, Softened, Unsalted Butter, Shallot, Ground Cumin, Black Pepper, Cooked Ham, Watercress
From pinterest.com


10 BEST HAM CHEESE CREPES RECIPES | YUMMLY
The Best Ham Cheese Crepes Recipes on Yummly | Ham, Apple & Cheddar Crepes, Ham + Cheese Crepes, Spinach Crepes With Ham And Cheese
From yummly.com


HAM AND WATERCRESS CREPES - TFRECIPES.COM
Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.
From tfrecipes.com


WATERCRESS AND MILK RECIPES (52) - SUPERCOOK
Supercook found 52 watercress and milk recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back . Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list watercress and milk. Order by: Relevance. Relevance Least ingredients Most ingredients. 52 results. Page 1. …
From supercook.com


HAM AND GRUYèRE CRêPES + WATERCRESS SALAD RECIPE | EAT ...
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


Related Search