Ingredients

  • Crêpes
  • 205.04 milliliters milk
  • 74.97 grams flour
  • 2.05 large eggs
  • 2 T parsley chopped
  • 1 ⅓ T vegetable oil
  • 1 tsp. salt
  • 2 tablespoons butter, unsalted melted
  • Filling
  • 170 grams cream cheese softened
  • 80 grams butter, unsalted softened
  • 1 cup onion, 1/4 cup finely chopped, for 21 servings
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • 8 slices Black Forest Ham
  • 30 grams watercress sprigs

Directions

1. Crêpes: Blend all ingredients except butter until smooth. Let rest for 30 minutes.
2. Brush a 10 inch nonstick skillet with some butter then heat over (#4 lg on double burner) medium heat until hot. Using 1/4 cup batter at a time, make crêpes. Makes 8 crêpes.
3. Crêpes can be made 1 week ahead and frozen, wrapped in plastic wrap. Thaw before assembling.
4. Filling: Stir together cream cheese, butter, shallot, cumin and pepper until smooth.
5. Spread 3 tablespoons filling onto 1 crêpe. Fold 1 ham slices in half crosswise and put over lower half of crêpe. Scatter 1/4 cup watercress over ham. Starting at end with ham, tightly roll up crêpe to form an 8" log. Make remaining logs in same manner. Cut each log crosswise into 8 pieces.
6. Filling

Notes
Serving Ideas:Original makes 8 crepes, 64 hors d'oeuvres (21 servings). When I changed back from 80 servings to 21 amounts got all screwed up. My 80 servings (4x recipe) instead of 32 crepes made 45 crepes using 1/6th cup batter in non-stick crepe pan.


Categories
Appetizer, cold
Keywords
Appetizer, cold, roll, spiral
MacGourmet downloadHam and watercress crêpes Rolls. To import, drag image to your MacGourmet recipe box.