Ingredients
1/3 cup cold water1/3 cup plus 2 to 3 tablespoons 2% milk, divided1/2 cup all-purpose flour1 large egg2 tablespoons butter, melted1/8 teaspoon saltADDITIONAL INGREDIENTS (for 4 filled crepes):1 tablespoon Dijon mustard4 thin slices deli ham1/2 cup shredded cheddar cheese
Preparation
Place the water, 1/3 cup milk, flour, egg, butter and salt in a blender; cover and process until smooth. Refrigerate for at least 30 minutes; stir. Add remaining milk if batter is too thick.
Heat a lightly greased 8-in. skillet; add about 3 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Repeat with remaining batter, greasing skillet as needed. Stack four crepes with waxed paper in between; cover and freeze for up to 3 months.
Spread mustard over remaining crepes; top each with ham and cheese. Roll up tightly. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° until heated through, 10-14 minutes.
To use frozen crepes: Thaw in the refrigerator for about 2 hours. Fill and bake as directed.
