Low Sodium Ham and Cheese Crepe
Delight in the savory goodness of these Low Sodium Ham and Cheese Crepes—a lighter twist on the classic French-inspired dish. This recipe combines tender, golden crepes with thinly sliced low sodium ham and a bubbly blend of reduced-fat cheddar and Swiss cheeses, all seasoned with a touch of freshly ground black pepper. Perfect for brunch, lunch, or a cozy dinner, these crepes are made with a simple batter that rests for ultimate flavor and texture, then cooked to delicate perfection. Each bite is rich, satisfying, and heart-healthy, thanks to the reduced sodium and fat content. Pair these crepes with a crisp garden salad or fresh herbs for effortless elegance that doesn’t compromise on taste. Key ingredients like skim milk and unsalted butter ensure a lighter option while maintaining classic comfort food appeal. Ideal for health-conscious foodies and fans of quick yet impressive meals!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 cups skim milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 0.25 teaspoon salt
- 8 ounces low sodium ham, sliced thin
- 1 cup reduced-fat cheddar cheese, shredded
- 0.5 cup reduced-fat Swiss cheese, shredded
- 0.25 teaspoon freshly ground black pepper
- 1 as needed olive oil or non-stick spray
Instructions
In a large mixing bowl, whisk together the flour and salt. Gradually add the milk, whisking until smooth.
Beat in the eggs one at a time, ensuring each egg is incorporated before adding the next. Stir in the melted butter until the batter is smooth and well combined.
Cover the batter and refrigerate for at least 30 minutes or up to 2 hours to let it rest.
Heat a non-stick skillet or crepe pan over medium heat and lightly brush with olive oil or spray with non-stick spray.
Pour approximately 1/4 cup of batter into the pan, tilting it in a circular motion to coat the surface evenly.
Cook for 1-2 minutes until the edges start to lift and the underside is golden brown. Carefully flip the crepe and cook for another 1 minute until lightly browned on the other side.
Transfer the cooked crepe to a plate and cover with a towel to keep warm. Repeat the process with remaining batter.
Once all crepes are cooked, fill each crepe with 1 ounce of low sodium ham, a few tablespoons of cheddar and Swiss cheeses, and a sprinkle of black pepper.
Roll or fold the crepe gently and place it in a warm oven (around 200°F) to keep them warm while preparing the rest.
Serve the crepes warm, optionally garnished with a sprinkle of fresh herbs such as chives or parsley.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 122.0 g | 44% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 21.2 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 1880 mg | 145% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1983 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
