Savory Crepes

Directions

1. Prep the crêpe batter. In a food processor, blender, or using a bowl and whisk, mix the eggs, milk, and salt together, blending thoroughly. Slowly add the melted butter and blend again. Add the flour to the mixture and mix until just combined; do not over mix.

2. Let the batter rest covered in the refrigerator for a minimum of 2 hours, or up to two days to allow the gluten in the flour to relax. This resting step will help deliver smoother, paper-thin crêpes!

3. Prepare the filling. Finely shred the Gruyère cheese. Mince the chives. Wash the arugula and have ready the thinly sliced ham. When it’s time to make the crêpes, the final assembly will happen quickly.

4. Make the crêpes! When ready to make the crêpes, heat a crêpe pan, or nonstick skillet, over medium heat. Swipe the cooking surface with an oil-soaked paper towel. Pour 1/3 cup of batter onto the heated skillet and immediately swirl the batter to coat the bottom surface. (Use more or less batter depending on
   the pan and size of crêpes being made). The batter will quickly set, and the top will become dry-looking. Loosen the edges of the crêpe and check the bottom for light golden-brown marks -- about 1-2 minutes. Flip the crêpe and cook the other side for about 30 seconds. Remove the finished crêpe from the pan and place on a waiting dinner plate. Crêpes may be stacked as they are removed from the hot pan.

5. Assemble the crêpes. Place a cooked crêpe back in the warm pan and sprinkle with cheese and let the cheese melt. Layer a piece of ham, swipe on a thin layer of Dijon mustard, and remove from the heat. Add a light layer of arugula, fold in half, then in half again. Garnish with chives and enjoy immediately.