Ham And Cheese Crepe Souffles
|Milk||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Water||1⁄4 Cup (4 tbs) (50 Milliliter)|
|All purpose flour||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Whole wheat flour||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Butter||15 Milliliter, melted (1 Tablespoon)|
|Clarified butter/Unsalted butter||25 Milliliter (2 Tablespoon)|
|All purpose flour||25 Milliliter (2 Tablespoon)|
|Milk||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Finely chopped cooked ham||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Eggs||2 , separated|
|Dijon mustard||1⁄2 Teaspoon (2 Milliliter)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Freshly ground pepper||To Taste|
|Freshly grated nutmeg||To Taste|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs) (125 Milliliter)|
Whole Wheat Crepes: In large bowl or blender, beat together egg, milk and water; blend in flours, salt and melted butter.
Cover and let stand at room temperature for 1 hour.
Lightly grease 6 inch (15 cm) crepe pan over medium high heat with clarified butter, removing any excess with paper towel.
Pour in about 3 tbsp (50 mL) batter, swirl to coat pan, then pour excess back into bowl.
Cook crepe for 30 to 45 seconds or until lightly browned.
Turn crepe and cook other side for 10 to 15 seconds or until lightly browned.
Repeat with remaining batter, adding more butter if necessary. (If making ahead, stack crepes between sheets of waxed paper, wrap in foil or plastic wrap and refrigerate for up to 1 week or freeze for longer storage.)
Makes about 6 crepes, 65 calories each.
Ham and Cheese Souffles: In saucepan, melt butter; blend in flour and cook for 1 minute over medium heat.
Gradually pour in milk, stirring constantly; cook until sauce is thickened and smooth.
Remove from heat; blend in ham, egg yolks, mustard, salt, and pepper and nutmeg to taste. (Recipe can be prepared ahead to this point, covered and refrigerated for 1 day.)
Ten minutes before baking, warm souffle mixture slightly to soften.
Stir in cheese.
In mixing bowl, beat egg whites until stiff.
Fold about one third egg whites into ham and cheese mixture.
Gently fold mixture into remaining egg whites until blended.
Line 6 buttered 3/4 cup (175 mL) custard cups with one crepe each.
Fill each crepe with about 1/4 cup (50 mL) of the souffle mixture.
Bake in 350Â°F (180Â°C) oven for 35 to 40 minutes or until souffles are puffed and firm to the touch.