CategoryDifficultyIntermediate

Yields4 Servings
Prep Time40 minsCook Time5 minsTotal Time45 mins

 1 cup cold milk
 1 cup water
 4 eggs
 2 cups all-purpose flour
 ½ tsp salt
 ¼ cup butter, melted and slightly cooled
 12 slices deli-sliced turkey (about 8 oz)
 12 slices Swiss or Muenster cheese (about 4 oz)
 ¼ cup raspberry jam
 powdered sugar

1

In a blender, combine the milk, water and eggs. Pulse to combine. Add in the flour and salt and pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover the batter and refrigerate for about 30 minutes.

To make the crepes, very lightly butter a skillet (8 inch non-stick) and place over medium low heat. Once hot, add about 1/4 cup of batter to the skillet and using your wrist, tilt the pan in a swirling motion to spread the batter, forming an even thin crepe. Let the batter cook for a minute or two and then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute or two then remove to a plate. Repeat with the remaining batter, only buttering the pan if the batter starts to stick.

Place 1 slice of cheese and 1 slice of turkey on each crepe. If necessary, microwave for a few seconds to melt the cheese. Roll the crepes with the filling on the inside.

Serve the filled crepes sprinkled with powdered sugar and drizzled with raspberry jam.

Ingredients

 1 cup cold milk
 1 cup water
 4 eggs
 2 cups all-purpose flour
 ½ tsp salt
 ¼ cup butter, melted and slightly cooled
 12 slices deli-sliced turkey (about 8 oz)
 12 slices Swiss or Muenster cheese (about 4 oz)
 ¼ cup raspberry jam
 powdered sugar

Directions

1

In a blender, combine the milk, water and eggs. Pulse to combine. Add in the flour and salt and pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover the batter and refrigerate for about 30 minutes.

To make the crepes, very lightly butter a skillet (8 inch non-stick) and place over medium low heat. Once hot, add about 1/4 cup of batter to the skillet and using your wrist, tilt the pan in a swirling motion to spread the batter, forming an even thin crepe. Let the batter cook for a minute or two and then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute or two then remove to a plate. Repeat with the remaining batter, only buttering the pan if the batter starts to stick.

Place 1 slice of cheese and 1 slice of turkey on each crepe. If necessary, microwave for a few seconds to melt the cheese. Roll the crepes with the filling on the inside.

Serve the filled crepes sprinkled with powdered sugar and drizzled with raspberry jam.

Monte Cristo Crepes
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