Serves: 6
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Crepes:
_ cup flour
___ teaspoon salt
_ eggs
_ tablespoons butter real, melted
_ 1/2 cups milk
Additional butter for frying
* See note below.
* Part two.
_ tablespoons butter real
_ tablespoons flour
___ teaspoon salt
_ 1/2 cups milk
_ eggs yolk lightly beaten
_ 1/2 cups ham finely diced
_ cup swiss cheese shredded natural
_ teaspoon dijon style mustard
Cayenne pepper to taste
_ tablespoons butter real, melted
___ cup parmesan cheese grated
* Sift flour and salt into small bowl. Beat in eggs, one at a time, until batter is smooth; stir in butter and milk. Let stand 2 hours or refrigerate overnight. Before making crepes, let batter stand at room temperature at least 1 hour. Butter hot 6-inch skillet and pour in a generous tablespoon of batter or enough to thinly coat bottom of pan. Quickly rotate pan to coat bottom evenly with batter. Cook crepe briefly until underside is golden brown; flip over, and stack crepes on warm platter until all batter is used. Filling:
*Heat 5 tablespoons butter in saucepan and add flour; cook, stirring, for 3 minutes. Add salt and milk; cook, stirring, until thickened. Add some of the hot sauce to yolks and mix thoroughly; return to hot sauce while stirring. Remove from heat and stir in 1 cup ham, Swiss cheese, mustard, and cayenne to taste. Spread 12 crepes thickly with filling and roll loosely. Arrange seam side down in buttered oven-proof serving dish. Sprinkle top of crepes with reserved 1/2 cup ham; pour melted butter over crepes and dust with Parmesan cheese. Bake in preheated 400° F oven for 25 minutes or until crepes are hot and bubbly.
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