Nolechek’s Recipe: Hickory Smoked Ham & Creamy Gouda Crêpes
Ooh la la! Crêpes are so very French and so very fantastic. We like making this ham-and-cheesy version that is as simple to prepare as it is delightful to devour. These savory crêpes include our Nolechek’s Hickory Smoked Ham and handcrafted, award-winning Marieke Gouda Farmstead Cheese. Enjoy these crêpes for an elegant breakfast, fun brunch, light lunch, or an extravagant snack.
Nolechek’s Hickory Smoked Ham & Creamy Gouda Cheese Crêpes
Makes approximately 6 crepes
Prep time: 15 minutes
Cook time: 10 minutes
- 1 C. All-purpose flour
- 2 Eggs
- ½ C. Whole or 2% milk
- ½ C. Water
- 2 Tbsp. melted butter
- 1 (additional) Tbsp. butter
- 10-12 oz. Nolechek’s Hickory Smoked Ham, ½” diced
- 1 1/2 C. Baby spinach leaves*, de-stemmed and torn (if needed) into bite-sized pieces
- 1 C. Mushrooms*, washed and sliced thin
- 1 C. Marieke True Farmstead Gouda, shredded fine
*Note: If you don’t love spinach and mushrooms, this recipe is still incredibly good with just cheese and ham for the filling!
Put the flour and eggs in a mixing bowl and stir together. Slowly whisk in the milk and water until the mixture becomes smooth. Add the salt and 2 Tbsp. melted butter until well-incorporated.
Place a medium frying pan on the stove and add 1 Tbsp. butter, warming to medium heat. Once the butter melts, add the ham and mushrooms and season with a little bit of pepper. Cook the ham and mushrooms in the butter, stirring occasionally, until slightly browned. Add the spinach at the last moment, along with a splash of water to steam it, before removing from heat, giving it just enough time to wilt and the water to evaporate. Set the warm mixture aside.
Heat a large pan over medium-high heat and pour some of the crêpe batter into the hot pan. We used about 1/3 cup per crêpe. While the batter is still runny, swirl and tilt the pan so that the thickness of the crêpe is uniform. Cook the crêpe for just a minute or two, until the bottom is beginning to brown slightly. You may also notice bubble pockets coming through to the top of the crêpe, at this point. Before flipping the crêpe with a thin spatula, make sure the crêpe is free from the pan. Flip and cook for one minute on the other side.
While the crêpe is cooking, add a line of shredded gouda cheese down the middle and place some of the ham, mushroom, and spinach mixture on top of the cheese. Fold the crêpe around the filling, into a roll, and set aside. Repeat this and serve crêpes warm.
- Nolechek’s Meats