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Ham Apricot Crepes

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  Sifted all purpose flour 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Slightly beaten egg 1
  Butter/Margarine 1 Tablespoon, melted
  Thin boiled ham slices 10
  Canned apricot halves 8 Ounce (1 can)
  Sugar 2⁄3 Cup (10.67 tbs)
  Cornstarch 2 Tablespoon
  Canned apricot nectar 12 Ounce (1 can)
  Lemon juice 2 Teaspoon
  Butter/Margarine 2 Tablespoon
  Brandy 1⁄4 Cup (4 tbs)

Combine flour, milk, egg, and the melted butter or margarine; beat till smooth.
Lightly grease a 6-inch skillet; heat.
Remove from heat and pour 2 tablespoons batter into skillet; quickly tilt pan from side to side till batter covers bottom.
Return to heat; brown crepe on one side only.
Repeat with remaining batter to make a total of 10 crepes.
To prepare sauce drain apricots, reserving syrup.
Mix sugar, cornstarch, and dash salt in saucepan.
Blend in reserved syrup.
Add nectar.
Cook and stir till slightly thickened and clear.
Remove from heat; add lemon juice.
Stir in the 2 tablespoons butter till melted.
Place a ham slice on unbrowned side of each crepe; roll up with ham on inside.
Place crepes and apricot halves in blazer pan of chafing dish.
Pour sauce over; cover and heat through over direct heat.
In small saucepan heat brandy.
Remove chafing dish cover; ignite brandy and spoon over crepes.

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