Crêpes with Ham & Cheese (Nut-Free, Gluten-Free)

Ingredients

• 1 cup Gluten-Free All-Purpose Flour
• 2 large Eggs
• 1 1/4 cups Milk
• 2 tablespoons Melted Butter
• 1/4 teaspoon Salt
• about 225 g Cooked Ham
• about 113 g Gruyere Cheese
• 1 tablespoon Butter (for cooking)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender, combine the 1 cup Gluten-Free All-Purpose Flour, 2 large Eggs, 1 1/4 cups Milk, 2 tablespoons Melted Butter, and 1/4 teaspoon Salt. Blend until the mixture is completely smooth.
2. 2Let the batter rest for 15 minutes. This allows the gluten-free flour to fully hydrate, which helps create tender crêpes.
3. 3Heat a 25.4 cm non-stick pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
4. 4Pour 1/4 cup of batter onto the hot pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle, about 20.32 cm in diameter.
5. 5Cook for 2 to 3 minutes, or until the edges of the crêpe begin to lift and the underside is golden brown. Carefully flip the crêpe using a spatula and cook the other side for 1 to 2 minutes until lightly golden.
6. 6Repeat the cooking process with the remaining batter, adding a tiny bit more butter to the pan if needed between crêpes. You should have about 4 crêpes.
7. 7Lay one crêpe flat. Place half of the about 225 g of Cooked Ham and about 28.4 g of Gruyere Cheese on one half of the crêpe. Fold the crêpe in half, then in half again to form a triangle.
8. 8Serve immediately.

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