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FOR SIX FAMILIES
3 cup flour
pinch of salt
4 1/2 milk
12 tbsp melted butter
12 cups shredded swiss cheese
3 pounds thinly slice Black Forest Ham
TO PREPARE FOR FREEZING:
For the crepe batter, combine the flour and a pinch of salt in a bowl and make a well in the center. Add the eggs, and milk and whisk to combine. Stir in the melted butter.
Preheat a 10-inch non-stick skillet over medium low heat with a drizzle of vegetable oil. Cover the bottom of the skillet with just enough batter to coat, lifting and shaking the skillet to help the batter along. Let the crepe cook and lightly brown on one side. Flip over. Place crepes in freezer bag and bag ham and cheese as well.
TO PREPARE AFTER FREEZING:
Thaw. Place some cheese and ham on top of crepes. Season with a little salt and pepper, then fold the crepe over and cook on skillet until the cheese starts to melt.
Serve with a chopped salad.
Recipe by Heather