Monte Cristo Crepes
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5
12 reviews
Excellent
Monte Cristo Crepes
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Monte Cristo Crepes combine thin, tender crepes filled with layers of ham, turkey, Swiss cheese, and raspberry jam, folded and often dusted with powdered sugar. The combination offers a balance of savory deli meats with the sweet tang of raspberry, wrapped in soft crepes made from a simple batter of milk, water, eggs, and flour.
Description
This recipe produces delicate crepes by blending a batter of milk, water, eggs, flour, and salt, gently cooked in a lightly buttered skillet until thin and golden. After resting the batter, crepes are formed by tilting the pan to distribute the batter evenly. Once cooked, each crepe is layered with slices of Swiss cheese, ham, and turkey, and spread with raspberry jam.
The filling balances savory and sweet flavors while the crepe provides a light, pliable wrap. The addition of powdered sugar on top adds a sweet contrast to the meat and cheese. This combination resembles the classic Monte Cristo sandwich, transformed into a delicate crepe form suitable for breakfast, brunch, or a light meal.
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Ingredients
- 1 cup milk
- 1 cup water
- 4 egg
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup butter melted and slightly cooled
- 12 lices ham about 8 oz, deli-sliced
- 12 lices turkey about 8 oz, deli-sliced
- 12 lices swiss cheese about 4 oz, or Muenster cheese
- 1/4 cup raspberry jam
- powdered sugar
Instructions
- 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 large skillet (I use an 8-inch nonstick skillet) and place over medium low heat. Once hot, add about ¼ cup of batter to the skillet and using your wrist, tilt the pan around to spread the batter, forming an even, thin crepe. Let the batter cook for a minute or two, 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. (I usually only butter it once in the beginning - sometimes I need to again halfway through, but not usually.)
- Place 1 slice of cheese, 1 slice of ham and 1 slice of turkey on each crepe. If desired, microwave for a few seconds to slightly 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.
Notes
- Refrigerate the batter for about 30 minutes before cooking to improve texture and ease of spreading.
- Use an 8-inch nonstick skillet with light buttering to cook crepes evenly and prevent sticking.
- Assemble crepes with layers of ham, turkey, Swiss cheese, and raspberry jam to balance savory and sweet flavors.
- Sprinkle powdered sugar over finished crepes for a traditional touch.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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