Geoffrey Zakarian and Alex Guarnaschelli’s Sweet & Savory Crêpes | The Kitchen | Food Network

To celebrate the classic Paris street food, Geoffrey and Alex are preparing their favorite crepes! You can’t go wrong, whether you’re feeling savory with Alex’s Perfectly Salty Ham and Cheese Crêpe or craving sweet with Geoffrey’s Lemon Ricotta and Very Dark Chocolate Crêpe!
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My Favorite Crêpe with Perfectly Salty Ham and Cheese Sauce
Recipe courtesy of Alex Guarnaschelli
Level: Easy
Total: 25 min
Active: 25 min
Yield: 8 to 10 crêpes

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 bay leaf
1 cup whole milk
1/2 cup grated Gruyère
1/2 cup grated Parmesan, plus additional to garnish
Kosher salt
8 to 10 crêpes, warmed
8 to 10 slices Black Forest or French bistro ham

Directions

In a medium saucepan, heat the butter over low heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking; the mixture will be pale blonde in color, 2 to 3 minutes.

Add the bay leaf and cook for another 30 seconds. Add the milk and cook, increasing the heat to medium-high and whisking constantly, until the mixture thickens like a soup and coats the back of a spoon nicely, 6 to 8 minutes. Remove the bay leaf and stir in the Gruyère and Parmesan. Season with salt. Cool slightly at room temperature so it thickens.

To assemble, spoon a few tablespoons of the cheese sauce in the center of a warm crêpe in a nonstick sauté pan. Sprinkle additional Parmesan over the cheese sauce and top with a folded piece of ham. Fold the crêpe in half and then in half again. Warm for 1 minute. Repeat with remaining crêpes and sauce and serve immediately.

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Geoffrey Zakarian and Alex Guarnaschelli’s Sweet & Savory Crêpes | The Kitchen | Food Network

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