Ingredients
1/2 pound thinly sliced cooked ham
7 ounces thinly sliced gouda cheese
8 9-inch packaged crepes
ground nutmeg
3 tablespoons Dijon mustard
chopped parsley
Method
Sources
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RecipeNLG
dataset
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Flat non-stick pan for crepes, dosas, galettes
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Stainless press for hard cheeses — cheddar, gouda, manchego
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Flat non-stick pan for crepes, dosas, galettes
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Lay equal portions of thinly sliced cooked ham (1/2 lb. total) and thinly sliced gouda cheese (7 oz. total) on a quarter section of each of 8 packaged crepes (9 in.), then sprinkle lightly with ground nutmeg. Fold crepes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 10- by 15-inch pans. Bake in a 400° oven until filling is hot in the center and crepe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crepes to plates. Serve crepes topped with Dijon mstard (about 3 tablespoons total) and chopped parsley.