Ham and Gruyère Crêpes with Dijon and Onions

1. 1

   Place the flour, milk, eggs, and melted butter in a blender and blend until smooth, 1 to 2 minutes. Let the batter rest for at least 20 minutes.

2. 2

   Melt 1 teaspoon butter in a skillet over medium heat. Cook the onions, stirring occasionally, until they begin to turn golden brown, about 5 minutes. Set aside.

3. 3

   Lightly coat a crêpe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Pour in about 1/4 cup batter and swirl the pan to thinly cover the entire bottom. Cook until small brown spots form on the bottom of the crêpe, about 2 minutes.

4. 4

   Carefully loosen the crêpe from the pan with a spatula and gently flip to brown the second side, 1 to 2 minutes more. Slide the crêpe onto a plate. Repeat with the remaining batter, buttering the pan as needed and stacking the crêpes between sheets of parchment or waxed paper.

5. 5

   Assemble the crêpes one at a time in the still-warm pan; spread mustard over one half, then add 1 slice of ham, some of the sautéed onion, and Gruyère cheese. Fold the crêpe over the filling, press gently, and heat briefly just until the cheese starts to melt. Fold in half again so each finished crêpe is about one-quarter the size of the original.

• Calories 205.05 kcal Moderate
• Protein 11.37 g Good Source
• Carbs 14.24 g Moderate
• Total Fat 10.97 g Moderate
• Saturated Fat 5.77 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 96.99 mg High
• Sodium 262.95 mg Moderate
• Fiber 0.67 g Low Source
• Sugar 1.11 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 233.5 mg Moderate
• Iron 1.17 mg Low Source
• Potassium 62.95 mg Low Source
• Vitamin A 45.26 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 1.67 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Onions 🧅