Serves: 6
Total Calories: 533

Crepes:
1 cup flour
1/8 teaspoon salt
3 eggs
2 tablespoons butter real, melted
1 1/2 cups milk
Additional butter for frying
* See note below.
* Part two.
5 tablespoons butter real
5 tablespoons flour
1/2 teaspoon salt
1 1/2 cups milk
2 eggs yolk lightly beaten
1 1/2 cups ham finely diced
1 cup Swiss cheese shredded natural
1 teaspoon Dijon style mustard
Cayenne pepper to taste
2 tablespoons butter real, melted
1/4 cup Parmesan cheese grated

* Sift flour and salt into small bowl. Beat in eggs, one at a time, until batter is smooth stir in butter and milk. Let stand 2 hours or refrigerate overnight. Before making crepes, let batter stand at room temperature at least 1 hour. Butter hot 6-inch skillet and pour in a generous tablespoon of batter or enough to thinly coat bottom of pan. Quickly rotate pan to coat bottom evenly with batter. Cook crepe briefly until underside is golden brown flip over, and stack crepes on warm platter until all batter is used. Filling:
*Heat 5 tablespoons butter in saucepan and add flour cook, stirring, for 3 minutes. Add salt and milk cook, stirring, until thickened. Add some of the hot sauce to yolks and mix thoroughly return to hot sauce while stirring. Remove from heat and stir in 1 cup ham, Swiss cheese, mustard, and cayenne to taste. Spread 12 crepes thickly with filling and roll loosely. Arrange seam side down in buttered oven-proof serving dish. Sprinkle top of crepes with reserved 1/2 cup ham pour melted butter over crepes and dust with Parmesan cheese. Bake in preheated 400° F oven for 25 minutes or until crepes are hot and bubbly.

Nutritional Facts:

Serves: 6
Total Calories: 533
Calories from Fat: 277

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