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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
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.