Ingredients

3 eggs
Pinch of salt

1 cup low-fat milk

3/4 cup flour

1/4 cup melted butter

Canola oil, as needed

1/2 cup low-fat diced ham

1/2 cup diced tomatoes

1 cup grated Gruyere cheese

Steamed baby carrots

*Mustard for dipping

 

Make it

 

1. Whisk eggs, salt, milk, and flour. Stir in butter; let batter rest 10 minutes. Spread 1/4 cup batter into a heated, oiled nonstick skillet. Cook for 2 minutes, until golden brown. Flip; cook other side. Repeat with rest of batter, stacking the crepes in between pieces of wax or parchment paper.

2. Preheat oven to 350 degrees F. Fill crepes with ham, tomatoes, and cheese and roll up. Bake on lightly oiled pan for about 5 minutes, until the cheese melts. Serve with the carrots and mustard dip.

 

 

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