Monte Cristo Crepes
Enjoy the fusion of sweet and savory flavors with these Monte Cristo Crepes. Filled with ham, Swiss and Gruyère cheeses, and a hint of raspberry or red currant jelly, these crepes offer a delicious and satisfying meal or brunch option.
Ingredients
Crepes
- 1/2 cup seedless raspberry or red currant jelly
- 1/4 cup Dijon mustard
- 6 large cooked crepes
- 6 slices Swiss cheese
- 6 slices Gruyère cheese
- 18 slices deli ham
- 1 cup milk
- 6 tablespoons unsalted butter
- 3 large eggs
- 1/2 teaspoon vanilla extract
- Kosher salt
- Confectioners' sugar to dust
- Assorted berries for garnish (optional)
Instructions
- Mix jelly and mustard, spread over crepes. Add cheese, ham, roll up.
- Whisk milk, eggs, vanilla, salt. Dip crepes in mixture, fry in butter.
- Dust with sugar, serve warm with berries and remaining jelly-mustard.
Notes
Adjust sweetness by varying jelly amount. Experiment with different cheeses or herbs.