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Ham and Apricot Crepes

A sweet apricot sauce nicely complements these savory ham crepes.
  • Total Time
    Prep: 35 min. + chilling Bake: 10 min.
  • Makes
    10 servings


  • 2 large eggs
  • 1-1/2 cups 2% milk
  • 1 tablespoon butter, melted
  • 1 cup all-purpose flour
  • 20 thin slices deli ham
  • SAUCE:
  • 1 can (15-1/4 ounces) apricot halves
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cans (5-1/2 ounces each) apricot nectar
  • 2 tablespoons butter
  • 2 teaspoons lemon juice


  • In a large bowl, whisk eggs, milk and butter. Add flour and mix well. Refrigerate, covered, 1 hour.
  • Preheat oven to 350°. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
  • Place a slice of ham on each crepe; roll up. Arrange in 2 greased 13x9-in. baking dishes. Bake, uncovered, until heated through, 8-10 minutes.
  • Meanwhile, drain apricots, reserving syrup. Cut apricots into 1/4-in. slices; set aside. In a large saucepan, combine sugar, cornstarch and salt. Whisk in apricot nectar and reserved syrup until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in butter, lemon juice and apricot slices. Serve with crepes.
Nutrition Facts
2 crepes: 235 calories, 6g fat (3g saturated fat), 56mg cholesterol, 224mg sodium, 40g carbohydrate (28g sugars, 1g fiber), 7g protein.

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