Ham ‘n Cheese Panini Crèpe


Photo: Eva Taylor
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Ingredients

2 Crépes
1/2 cup Dijon Bechamel Sauce
2 slices of ham
1/2 cup + of coarsely grated double smoked cheddar cheese (gruyère works great too)
1 cup spinach and arugula leaves (washed and dried)
6 inches mini tomatoes, washed and sliced half

Preparation

1
Preheat your panini pan/maker (we have a cast iron grill, simply use another cast iron pan with a clean bottom to press down, flip and repeat) and rub down with olive oil.
2
Lay each crèpe out flat. To 1/4 of the circle, add one slice of ham, about 1/4 cup of cheese, 1/2 cup of the greens and 6 mini tomato halves.
3
Fold each crèpe into 1/4 of a circle.
4
Place on panini pan and put another clean cast iron pan on top of it. Cook until the crèpe is heated through and cheese is melted (you want grill marks).
5
Plate 1 crèpe on each warm plate, drizzle with hot Dijon sauce, and garnish with a little additional cheese.
6
Enjoy!

Tools

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About

I had a similar dish in a cute little place on Roncesvalles Village in Toronto this past fall — except they didn't have the sauce and it definitely needed it, so I added the Dijon bechamel, but you can change it up with a salsa, or a cheese sauce too!

Yield:

2.0

Added:

Saturday, January 9, 2010 - 4:52am

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