Ham 'n' Cheese Crepes Name: sissy burke Base: ft hood Recipe: 2/3 cup cold water 2/3 cup + 4 to 6 TB cold milk, divided 1 cup all purpose flour 2 eggs 1/4 cup butter or margarine, melted 1/4 tsp. salt ADDITIONAL INGREDIENTS (for 8 crepes): 1 to 2 TB Dijon mustard 8 thin slices deli ham 1 cup (4 oz.) shredded Cheddar cheese In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for at least 30 minutes; stir. Add remaining milk if batter is too thick. Heat a lightly greased 8 ich skillet; add about 3 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until the top appears dry; turn and cook 15 to 20 seconds longer. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between layers. Cover and freeze for up to 3 months. Yield: 16 crepes. To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly. Place in a greased 7" x 11" baking dish. Bake, uncovered, at 375° F., for 10 to 14 minutes or until heated through. Yield: 4 servings.