Monte Cristo Crepes
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
55
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Seedless Raspberry Jam1 cup
Dijon Mustard2 tbsps
Unsalted Butter1 tbsp
Extra-Virgin Olive OilDirections:
1
Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds
2
Stir in the mustard; set aside
3
Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat
4
Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe
5
Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes
6
Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge
7
Flip the wedge and cook until the bottom is browned, about 30 seconds
8
Transfer to a plate
9
Repeat to make 3 more crepes
10
(Remove the skillet from the heat between batches if it gets too hot
11
) Toss the greens and frisee with the olive oil and a pinch each of salt and pepper
12
Serve the crepes with the raspberry mustard and salad
13
Photograph by Ryan Dausch