Ham-Filled Crepes

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Serves 8

Ingredients:

-Crepes
4 eggs
1 cup milk
1/2 teaspoon salt
1 cup all-purpose flour

-Filling
1/3 cup butter or margarine
1 small onion, chopped
1 cup chopped celery
1/3 cup flour
2 cups (1 pint) half-and-half cream
1/3 cup Domino's liquid brown sugar
3 cups finely chopped, cooked, smoked ham
1 can (17 oz) apricot halves, drained and diced
salt to taste

-Topping
1/4 cup butter or margarine
1/4 cup Domino's liquid brown sugar
1 teaspoon grated orange rind (zest)


Directions:

Crepes:
In a bowl, beat eggs, milk and salt until
smooth. Beat in flour until batter is the
consistency of heavy cream. Spoon about
2 tablespoons into a preheated, light greased
8-inch frying pan, rotating pan quickly until
batter thinly and evenly coats the bottom of the
pan. Brown on one side, turn and brown on the
other side. Turn crepes out onto a piece of foil,
stacking them. Cover.

Filling:
In a saucepan, heat butter and saute onion and
celery for 5 minutes. Stir in flour. Gradually
stir in half-and-half and liquid brown sugar.
Stir over low heat until sauce bubbles and thickens.
Stir in ham and apricots. Season to taste with salt.
Spoon about 1/3 cup of the filling into center of each
crepe and roll up. Place rolled crepes side by side in
a shallow, greased baking pan or casserole.

Topping:
In a small saucepan, over low heat, stir butter, liquid
brown sugar and orange rind until well blended.
Drizzle over rolled crepes.

Bake in a preheated, hot, 400 degree F. oven for
15 or 20 minutes or until piping hot.
(If filled crepes are cooked from frozen state,
bake 35 to 40 minutes.)

Serve at once with a pitcher of liquid brown sugar
to the side.

Source: Sarasota Herald-Tribune newspaper, Thursday, March 23, 1978