| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup seedless raspberry jam
- 1/4 cup dijon mustard
- 2 tablespoons unsalted butter
- 4 12-inch prepared crepes
- 8 thin slices Black Forest ham (about 5 ounces)
- 8 thin slices deli turkey (about 8 ounces)
- 8 thin slices muenster cheese (about 4 ounces)
- 1 5-ounce package mixed greens (about 8 cups)
- 1 small head frisee, torn into small pieces
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
Instructions
- Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds. Stir in the mustard; set aside.
- Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge. Flip the wedge and cook until the bottom is browned, about 30 seconds. Transfer to a plate. Repeat to make 3 more crepes. (Remove the skillet from the heat between batches if it gets too hot.)
- Toss the greens and frisee with the olive oil and a pinch each of salt and pepper. Serve the crepes with the raspberry mustard and salad.
Nutrition Facts
| Calories | 470 calorie |
| Total Fat | 23 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 85 milligrams |
| Sodium | 1540 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 4 grams |
| Protein | 29 grams |
Reviews
Love this. I’ve had it a ton. It’s amazing how good the sauce is with the crepe and arugula.