Instructions
Cook time: 10 minutes
Chef’s note: Make sure to have these pantry staples on hand: milk of choice; in a blender, combine 1 cup pancake mix, 6 tbsp liquid eggs, pinch of salt + 1 ¼ cups milk or water; puree until smooth + lump-free
Grate ½ block of gruyere + chop scallions; set both aside
Heat a lightly greased nonstick pan over low; pour in a thin layer of batter (about 2 oz liquid for a 6-inch pan) + swirl to coat; cook 1–2 min until set on first side then flip
Sprinkle some grated gruyere + chopped scallions over crepe; top with 1-2 slices of ham slices; fold crepe over filling; cook 1–2 min until cheese is melted + crepe is heated through. Repeat to make 6 crepes.
Divide honey mustard sauce between crepes; serve on the side for dipping.
