Ham & Cheese Crêpe

with Cherry-Guajillo Maple Syrup

Ham & Cheese Crêpe with Cherry-Guajillo Maple Syrup

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Entrée, Brunch, Lunch
Servings

10

servings
Prep time

30

minutes
Cooking time

20

minutes
Resting Time

1

minute

Chef Derick Kuntz created this recipe specifically for B Cellars Pinot Noirs. The bright acidity in these wines cut through the richness in the cheese while the subtle peppers and sweetness of the sauce showcase mulled bing cherries in the wines.

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Ingredients

  • CRÊPE BATTER
  • 1 1/4 cups 1 1/4 all purpose flour

  • 1 cup 1 milk

  • 1/4 cup 1/4 melted butter

  • 2 2 each eggs

  • 1/4 tsp 1/4 salt

  • 1/4 cup 1/4 water

  • MORNAY SAUCE (CREPE FILLING)
  • 1/4 cup 1/4 flour

  • 1/4 cup 1/4 melted butter

  • 3 oz 3 grated gruyere cheese

  • 2 cups 2 milk

  • 1/2 tsp 1/2 salt

  • 1/2 lb 1/2 smoked tasso ham, diced

  • CHERRY-GUAJILLO SYRUP
  • 1/2 cup 1/2 dried cherries, chopped

  • 2 2 each guajillo peppers, chopped

  • 1 1 each chili de árbol, chopped

  • 2 cups 2 red wine

  • 1/2 cup 1/2 maple syrup

Directions

  • CRÊPE BATTER
  • In a blender, mix all ingredients together.
  • Place the crepe batter in the refrigerator for 1 hour. This will allow the bubbles to subside so the crepes will be less likely to tear.
  • CRÊPE FILLING
  • Heat a medium size saucepan over medium-high heat.
  • Add the butter, when it is melted add the flour and start whisking.
  • Once a roux has been formed slowly add the milk and continue whisking.
  • Bring the sauce to a boil and immediately lower the heat to a simmer. Cooking an additional 3 to 4 minutes.
  • Remove from the heat and whisk in gruyere until all the cheese melts. Season to taste.
  • Fold in the diced Tasso Ham.
  • CHERRY-GUAJILLO SYRUP
  • Heat a medium size saucepan over medium-high heat.
  • Add the dried cherries, peppers, and red wine to the sauce pan. Cook until the sauce has reduced by half.
  • Add the syrup and stir until incorporated.
  • Place in a blender and blend until smooth.
  • Add a pinch of salt and season to taste.
  • ASSEMBLY
  • Heat a small 6” non-stick pan, lightly buttered.
  • Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
  • Cook for 30 seconds and flip.
  • Cook for another 10 seconds and remove from pan.
  • Spoon on hot mornay/ham filling to the center of the crepe.
  • Roll one side of the crepe over the filling to create a cylindrical shape.
  • Drizzle with Cherry-Guajillo Syrup.

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Pairing Suggestions

Chef Derick Kuntz created this recipe specifically for B Cellars Pinot Noirs. The bright acidity in these wines cut through the richness in the cheese while the subtle peppers and sweetness of the sauce showcase mulled bing cherries in the wines.

Pinot Noir

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