For the crêpe batter:
1 cup milk
1/4 cup flour
1/4 cup buckwheat flour
1/2 teaspoon canola oil
for the filling
8 oz Boar’s Head SmokeMaster Beechwood Smoked ™ Black Forest Ham, thinly sliced
8 oz aged Swiss cheese, thinly sliced
Freshly ground pepper, to taste
butter for greasing pan
for the crêpes batter: Place the milk, egg, flour, oil and salt in a blender and blend until smooth. Refrigerate for at least 1 hour prior to making the crêpes.
In a crêpes pan over medium heat, melt enough butter (probably about 1/2 teaspoon) to fully coat the pan. Pour 3 tablespoons of the batter into the center of the pan. Tilt the pan to spread the batter towards the edges of the pan. Cook until the crêpe is lightly browned on the bottom and the bubbles that have appeared have mostly popped, roughly 1 to 2 minutes. Carefully flip the crêpe over and cook for 1 to 2 minutes. Transfer to a plate. Repeat with the remaining batter to make 8-10 crepes.
Re-butter the pan. Return the crêpes one by one (re-buttering after each crêpe) and place 1 slice of cheese and 2 slices of ham on the bottom half of the crêpe. Fold the top over and cook, flipping once, until the cheese melts.
I’ve been neglecting my poor crêpe pan so when I was given the chance to try out Boar’s Head SmokeMaster Beechwood Smoked ™ Black Forest Ham, I thought I’d bust it out and make a classic: ham and cheese crêpes. I love smoked meat with stronger cheeses like Swiss and Boar’s Head is the only deli meat I buy because it never disappoints. It was very lean but smoky and flavorful. Buckwheat (this buckwheat was ground at a local gristmill!) makes for heartier crêpes, which I prefer for savoring fillings, it makes it seem more like a meal than a snack. I served mine with a salad for that extra French flair.
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.