Photo of Ham & Apricot Crepes

Ham & Apricot Crepes

Published: October 09, 2015

Prep/Cook Time: 55 minutes

Servings: 10


  • 1-1/2 cups milk
  • 2 eggs, lightly beaten
  • 1 tablespoon butter, melted
  • 1 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 20 thin slices Hatfield® Deli Ham


  • 1 can (15-1/4 ounces) apricot halves
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 cans (5-1/2 ounces each) apricot nectar
  • 2 tablespoons butter
  • 2 teaspoons lemon juice


  1. In a large bowl, beat the milk, eggs and butter. Add flour and garlic powder, beating until well combined. Cover and refrigerate for 1 hour.
  2. Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  3. Place a slice of ham on each crepe; roll up. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 20 minutes.
  4. Meanwhile, drain apricots, reserving syrup. Cut apricots into 1/4-in. slices; set aside. In a large saucepan, combine the sugar, cornstarch, cinnamon and salt. Add apricot nectar and reserved syrup; stir until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice and apricot slices. Serve with crepes.
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