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1 c cold water
1 1/2 c cold milk
4 eggs
1/2 tsp salt
2 c flour
1/4 c melted margarine
1 can cream of chicken soup
1 c sour cream
1 c cubed cooked ham
4 hard boiled eggs, chopped
1 tbsp chopped chives
1/4 tsp dry mustard
1/4 c grated parmesan cheese


Crepes:Place water, 1 cup milk, eggs, salt, flour, and margarine in blender container; cover. Process at high speed for 1 minutes. Scrape side of contianer; blend for about 3 seconds longer. Pour into container; cover. Refrigerate for 2 hours. Cook on greased griddle over miedium high heat until brown on both sides, using 3 tbsp batter for each crepe; keep warm.

Filling:Combine 1/2 can soup, sour cream, ham, boiled eggs, chives andm ustard; place 3 tbsp on each crepe. Roll as for jelly roll; place in shallow, oblong baking pan, seam side down. Mix remaining soup and remaining milk; pour over crepes. Sprinle with cheese. Bake in preheated 350 degree over for 20 minutes. Yield: 16 crepes.