Prep: 30 min
Bake: 3 min (per crepe)
Yields: 10 crepes
2 cups Organic Sunday Stacks Pancake Mix
2 packages Applegate Organics Ham
4 Tbsp unsalted butter, melted
3/4 cup milk
3/4 cup water
Butter, for coating the griddle
For cheese sauce:
1 Tbsp unsalted butter
1 Tbsp flour
1 cup hot milk
1 tsp Dijon mustard
1/4 tsp salt
11/2 cups Gruyere cheese, shredded
Parsley, to garnish
Place all ingredients for crepes into a large blender. Pulse a few times to mix, then blend on high to incorporate completely. Pour batter into a large bowl, set aside.
In a small saucepan, melt the butter for the cheese sauce over medium heat. Slowly whisk in the flour and cook 30 seconds. Pour in the hot milk and whisk until mixture begins to boil. Reduce heat and simmer until thickened, about 2 minutes. With the heat on low, add dijon mustard, salt and one cup of the shredded cheese. Stir until cheese is melted.
Heat a griddle or an 8" nonstick skillet over medium heat. Coat the surface with butter, then ladle about 1/2 cup of batter onto the pan. Tilt the pan or use the ladle to spread the batter evenly. Cook 1-2 minutes, until the edges begin to brown. Use a spatula to flip the crepe over.
Place two pieces of Applegate Organic ham on on side of the crepe. Sprinkle with shredded gruyere. Fold crepe in half over the bacon, then in half again to make a triangle shape. Repeat with remaining batter and ingredients. Pour cheese sauce over each crepe and garnish with fresh parsley.