Ingredients

The following ingredients have 5 Servings
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 1 cup milk
  • ½ tsp kosher salt
  • pinch fresh cracked pepper
  • 2 ½ tsp Dijon mustard, divided
  • 2 cups shredded Vermont sharp white cheddar cheese
  • 8 oz cooked ham, chopped
  • 10 crepes, purchased or you can make your own
  • ½ cup sour cream
  • 2 Tbsp milk

Instruction

  • Heat the oven to 350°F.
  • In a medium saucepan, heat the butter over medium-high heat. Add the flour and cook for a minute to make a roux. Whisking constantly, add the milk and cook a minute or so until mixture thickens enough to coat the back of a wooden spoon. Remove from the heat. Add the salt, pepper, 1/2 tsp Dijon, and the cheese (don't worry about getting the cheese to melt). Taste for seasoning. Add the ham and peas.
  • Lay out a crepe. Spoon ~1/4 cup ham filling down the center. Roll up the crepe and place in a large bake dish. Repeat with the remaining ingredients.
  • Bake at 350°F for 15-20 minutes or until heated through.
  • Combine the sour cream, remaining 2 teaspoons Dijon mustard, and milk, to make a sauce. Serve drizzled over the crepes. Yields: 5 servings.