Monte Cristo Crepes

The classic flavors of a Monte Cristo sandwich are reimagined in a soft, buttery crepe. The enameled cast iron crepe pan turns out thin, evenly cooked crepes which can be made ahead of time to fill, heat and serve when you are ready. A dusting of powdered sugar and dollop of warm strawberry jam make this recipe the perfect marriage of sweet and savory.

Crepes

1 cup all purpose flour

2 eggs

1 1/4 cups milk

1/2 teaspoon salt

2 tablespoons melted butter, plus more for cooking crepes

Filling

12 slices honey ham

12 slices Swiss cheese

6 tablespoons Dijon mustard

Powdered sugar

Warm raspberry jam

Place flour, eggs, milk, salt and melted butter in a blender. Blend until smooth and aerated, about 15 seconds. The crepe mixture can be used immediately or refrigerated for up to 2 hours.

Heat a crepe pan over medium heat for 5 minutes. Lightly grease the pan with additional melted butter. Add enough crepe batter to coat the bottom of the pan, about 3 ounces. Use the wooden rateau to evenly spread the batter across the pan.

Cook the crepe until the top has bubbles and is set and the bottom is slightly browned, about 1-2 minutes. Using a wooden spatula, gently release the crepe from the pan and flip. Cook on the other side for 1 minute longer. 

Remove the cooked crepe from the pan and place on a piece of parchment. Repeat with the rest of the batter, stacking the crepes with parchment in between each one. Crepes can be made ahead of time, then refrigerated and reheated before assembling.

To assemble the Monte Cristo Crepe, place a cooked crepe on a flat surface. Spread 1 tablespoon of Dijon mustard on the upper half of the circle. Add 2 slices of ham and 2 slices of cheese on top of the mustard. Fold the empty half of the crepe over the filling. Fold either side of the semicircle towards the center to create a triangle.

Return crepe pan to stovetop and heat over low heat. Place assembled, filled crepe on the pan and gently heat until cheese is melted and ham is warmed through.

To serve, top with powdered sugar and serve with raspberry jam on the side.