Crepe Monsieur! Oh La La!

Recipe by Chef Deb Synder, CSCE, CPC

2 Tbsp. Unsalted butter

2 Tbsp. All-purpose flour

2 Cups Whole Milk

1/2 Cup Gruyere Cheese, grated,

1/2 Cup Parmesan, grated

1/4 tsp. Nutmeg

1 tsp. Herbs de Provence

1/4 C Dijonnaise (1 tsp. Dijon mustard & 3 . Tbsp. Mayonnaise)

1 Tbsp. Extra virgin olive oil

1 lb. Smoked ham, diced

1 Cup Carmelized onions

2 Tbsp. Parsley

Serves 8

1. Melt butter in a saucepan over medium heat. Whisk in flour. Add milk, nutmeg and

Herbs de Provence; bring to a simmer. Cook, whisking frequently, until sauce

thickens, about 5 minutes. Remove from heat. Add grated cheeses. Whisk until

melted and smooth.

2. In a large skillet, heat the olive oil and pan-fry the ham until slightly caramelized.

Add the parsley and onions, heat through.

3. To assemble, spread or use a squeeze bottle to put a little dijon in the center of

each crepe. Top with ham and onion mixture. Fold up crepes and ladle the sauce

over the top. You may top with additional cheese if you like.

4. If you like the tops of the crepe golden brown, you can put them under the broiler

for a minute or so.


You can also top the crepes off with any of our delicious, fruity balsamic vinegars!