Ham & Cheese Crepes casserole
Crepes casserole is a quick and easy dinner. Crepes come together faster than pancakes or waffles and taste just as good! It is the perfect casserole for shelf cooking. Anything that the fridge has to offer is ideal for filling Crepes with. These Crepes are perfect with Cheese and mushrooms, spinach and Feta, or just plain ham and cheese or all together!
Ingredients
Crepe Batter
- 1 1/2 cup of Glute-Free flour
- 1 tbsp of sugar
- 1/4 tsp of salt
- 2 1/2 cup of milk (use 2 cups and optionally add 1/2 cup if needed)
- 2 eggs
Casserole ingredients
- 1 1/2 cup of ham
- 1/2 or more cup of sharp cheese like English cheddar or parmesan
- 1 cup of mild cheese like mozzarella
- 3 eggs
- 1 1/2 cup of half & half or milk if you wish
- 1/4 tsp of freshly grated nutmeg
- salt and pepper to taste
- 10-15 crepes
Instructions
Crepe Batter
- Start by choosing a big enough bowl for all my ingredients. Crack both eggs and whisk them lightly with sugar to break them. Slowly add Gluten-Free flour and milk. Add in small parts; that way, it is easier to whisk lumps. The batter should be soft and silky with zero clumps.
- Grease a small-to-medium-size skillet (8-10 inches) with butter (or oil) set over medium-high heat. Pour about ¼ cup batter and immediately lift the pan from heat. Tilt around till the batter covers the entire bottom. Make sure you keep the Crepes THIN.Return the pan to heat and cook for a minute or two. Use a spatula to carefully flip the crepe over and cook for just one minute longer on the other side until it’s golden brown. Remove the crepe from the pan and put it on a plate. Cover it to keep it warm while you continue the same process with the rest of the batter.
Casserole ingredients
- Preheat oven to 350F
- Sprinkle ham and cheese all over the crepe, salt, pepper to taste, or any herbs you like. Be careful with salt, as certain cheeses are saltier than others. Fold edges inside and roll tightly like a burrito. Use any baking dish you want and fill the bottom with folded crepes.
- Whisk eggs with half&half and add salt/pepper to taste with nutmeg, and pour over folded crepes. Sprinkle the top with leftover cheese and ham.
- Bake in preheated oven for 30 min at 350F.
Notes
Cooking tips:
- Use a non-stick pan! This allows even heat and no stick, And the heavy bottom is preferred.
- Cook over medium heat. These are delicate, and you don’t want to burn over a hotter setting and make sure the pan is HOT before pouring the first Crepe.
- Use butter to grease the pan; butter equals better flavor vs. using oil or a non-stick spray. I actually do not ever use a spray, as I am not a fan of the flavor. I am a butter girl on any day.
- Get ready to tilt and swirl! The pan will be warm, so you’ll want to immediately start swirling around, so the batter doesn’t just settle and cook in the middle.
- Serve them warm. You can cover cooked crepes with a clean kitchen towel, so they stay warm while you cook the remainder