Recipe: Ham-Filled Crepes (1970's)

HAM-FILLED CREPES

FOR THE CREPES:
4 eggs
1 cup milk
1/2 teaspoon salt
1 cup all-purpose flour

FOR THE FILLING:
1/3 cup butter or margarine
1 small onion, chopped
1 cup chopped celery
1/3 cup flour
2 cups (1 pint) half-and-half cream
1/3 cup Domino's liquid brown sugar
3 cups finely chopped, cooked, smoked ham
1 can (17 oz) apricot halves, drained and diced
salt to taste

FOR THE TOPPING:
1/4 cup butter or margarine
1/4 cup Domino's liquid brown sugar
1 teaspoon grated orange rind (zest)

TO MAKE THE CREPES:
In a bowl, beat eggs, milk and salt until smooth. Beat in flour until batter is the consistency of heavy cream.

Spoon about 2 tablespoons into a preheated, light greased 8-inch frying pan, rotating pan quickly until batter thinly and evenly coats the bottom of the pan. Brown on one side, turn and brown on the other side. Turn crepes out onto a piece of foil, stacking them. Cover.

TO MAKE THE FILLING:
In a saucepan, heat butter and saute onion and celery for 5 minutes.

Stir in flour. Gradually stir in half-and-half and liquid brown sugar. Stir over low heat until sauce bubbles and thickens. Stir in ham and apricots. Season to taste with salt.

Spoon about 1/3 cup of the filling into center of each crepe and roll up. Place rolled crepes side by side in a shallow, greased baking pan or casserole.

TO MAKE THE TOPPING:
In a small saucepan, over low heat, stir butter, liquid brown sugar and orange rind until well blended. Drizzle over rolled crepes.

TO BAKE:
Bake in a preheated, hot, 400 degree F. oven for 15 or 20 minutes or until piping hot. (If filled crepes are cooked from frozen state, bake 35 to 40 minutes.)

Serve at once with a pitcher of liquid brown sugar to the side.

Makes 8 servings
Source: Sarasota Herald-Tribune newspaper, Thursday, March 23, 1978