My big indulgence each week is my Thursday "card" playing day with the gals. We play Mah Jongg. Not the computer version, but the old fashioned tile version. To be honest, I didn't even know such a thing existed until I started playing with this group. While the game is a little more involved than most card games, once you get the hang of it, it's great fun!
One of the best things about this group, however, is that each week someone new is responsible for bring lunch. I served my recently posted Peanut Butter-Oatmeal Bars when it was my turn about a month ago. Being military wives, we all come from such diverse backgrounds that each week's lunch is a pleasant surprise.
Take lunch from a couple weeks ago, for instance. We were served a delicious lunch of ham and cheese wrapped in crepes. Now, if you've been with me long enough, you might remember that I have a thing for crepes. In fact, usually, when I make them, it's all I can do to not eat every single crepe the second it comes out of the pan... makes it kind of hard to collect enough to make anything! Well, this lunch reminded me with a vengence just how much I love crepes, so I had to make them myself for dinner.
These little rolls are so easy and delicious! In fact, my husband, who kind of rolled his eyes when I told him what I was making for dinner, took one bite, gave me a wink and a little Cheshire grin and said, "I guess these are OK." Okay, indeed! Silly husband for doubting me!
All you need to make these are a few simple ingredients. To make the crepes, you just need some eggs, milk, flour, and butter. I've included a crepe recipe below so that you have enough batter for this recipe, but if you need a refresher on making crepes, just go take a look at my crepes post. I make my crepes for this recipe a little thicker than I normally do. In addition to crepes ingredients, you will need 9 ounces of thinly sliced ham (I used a container of Oscar Meyer Deli Fresh Honey Ham) and 6 ounces of cheese (I used Muenster).
For each roll, place a small amount of shredded cheese on the inside of the crepe. Place four slices of ham on top and then sprinkle a little more cheese. Note that you don't need a lot of cheese on each roll. A little goes a long way.
Then just loosely roll up the crepe and place in a greased 13x9 pan. Bake at 375° F for 20-25 minutes, or until heated through.
As soon as they'rer heated through, they're ready to serve. I'd start with two. These things are deceptively satisfying and filling!
Yield: 8 thick crepes (1/4 cup batter each)
1 1/2 TBS butter, melted
3/8 tsp salt
2/3 cup flour
1 cup milk
Mix and then run through a sieve to make sure you don't end up with lumpy crepes. Cook over medium heat in a ten-inch non-stick skillet. A ten-inch skillet will typically result in eight-inch crepes.