Crepes with Ripe Olive and Ham Filling

This recipe is from my mother's recipe file and has Good! written on the corner.

Crepes with Ripe Olive and Ham Filling

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    crepes

  • 2

    c canned pitted black olives

  • ¼

    c butter

  • ½

    c finely chopped celery

  • ¼

    c finely chopped onion

  • ½

    c sifted flour

  • 2

    c half and half

  • ¾

    t salt

  • 1

    t prepared mustard (I assume dry)

  • 1

    c cooked ham

  • 2

    T finely chopped parsley

  • ¾

    c grated swiss

  • 4

    small thin slices tomato

  • for garnish

  • 4

    whole ripe olives

  • 4

    small sprigs parsley

Directions

Prepare and cook crepes, set aside (separate recipe) Drain and slice olives, set aside. Melt butter and saute celery and onions until soft in butter. Blend in flour, stir over medium heat and slowly add half and half while stirring constantly to prevent lumps forming. Cook until smooth and very thick. Add salt, mustard, well drained olives, ham (chopped), parsley and 1/2 c cheese. stir until cheese melts. Fill crepes and roll. place in glass baking dish. Top with Tomato and remaining cheese. Bake at 350 for 10 minutes. garnish with olive and parsley. note: might save some sauce for topping.


Nutrition

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