The raspberry jam in these crepes brings out the sweetness of the ham perfectly which makes them a perfect blend of sweet and savory. You don’t need any fancy crepe pan to make these, just a simple 8-inch nonstick frying pan. You may need to butter the pan a second time halfway through cooking, but not always. You can serve these crepes for breakfast, dessert, or whenever you get a craving for them. Let us know in the comments down below when your favorite time to serve them is.
- 1 cup Milk
- 1 cup Water
- 4 Egg
- 2 cup(s) All Purpose Flour
- 1/2 tsp Salt
- 1/4 cup Butter (melted and cooled slightly)
- 12 slice(s) Ham (sliced thin at the deli counter)
- 12 slice(s) Turkey (sliced thin at the deli counter)
- 12 slice(s) Baby Swiss Cheese (sliced thin at the deli counter)
- 4 Tbsp Raspberry jam (can be substituted with meunster)
- Powdered sugar
In a blender, combine milk, water and eggs. Pulse to combine. Add the flour, salt, and butter. Pulse to combine again. Cover the batter and refrigerate for at least 30 minutes.
To make the crepes: slightly butter a 8-inch non stick frying pan and place over medium low heat. Add 1/4 cup of batter and swirl the batter around the pan by turning your wrist. Let the crepe cook for a minute or two and loosen the edges. Flip. To make flipping easier, use a flat edged spatula. Cook the other side for another minute or two.
Remove the crepe from the pan and top with cheese, ham, and then turkey. Roll the crepe up and if you want the cheese to be slightly more melted, feel free to put it in the microwave for about 15 seconds.
Sprinkle crepes with powdered sugar and drizzle with the raspberry jam. If the jam isn’t thin enough, add water at 1 tsp. increments until it is thin enough.