The Vermonter Crepe

When I saw this crepe recipe over on Bakeaholic Mama it took me all of two seconds to determine that I was going to make it.  It’s the whole sweet, savory, salty combo that I’m completely obsessed with.  More times than not, I enjoy this combination of flavors in a dessert form, but this time we’ve switched it up.  This time it’s in a savory dish. 

I’ve long had a weakness for cheddar and apples.  It’s probably one of my favorite flavor combos.  Now add some honey ham, maple syrup and fried sage leaves to the mix and you’ve got an irresistable combination.  The sweet honey ham, sharp cheddar cheese, crisp, sweet and tart apples all combined in a deliciously delicate crepe.  It’s out of this world.

This meal comes together in no time.  A few simple ingredients, tons of flavor and a meal that is sure to please everyone.  These crepes are perfect and impressive enough for brunch, but also a great option for weeknight meals.  They are light enough to not weigh you down but still perfectly filling.  Just be sure to make plenty, because these are a crowd pleaser and people will be eating these babies like there’s no tomorrow!

The Vermonter Crepe

Ingredients:

2 Large Pink Lady or Gala apples thinly sliced (3-4 small-medium apples)
1 Cup white cheddar cheese, shredded (I used Cabot)
10-12 Fresh sage leaves
2 Tbsp oil
4-6 Slices honey ham
2 Tbsp maple syrup

Directions:

Place a frying pan over medium heat.  Pour one tablespoon of oil into the pan and allow to heat.  Once the oil is hot add the sage leaves and fry until crips, about 3 minutes.  Remove leaves and place on a paper towel lined plate and set aside.

Pour remaining oil into the pan and place ham in the hot oil and allow to fy until crisp.  Remove to a paper towel lined plate, and continue the process until all the ham is cooked. 

To assemble-
Lay crepes (homemade or store bought) on a plate.  In the center of each place a layer of apples slices, shredded cheddar, crumble ham over the cheese, and crumble sage leaves over the ham, and lightly drizzle maple syrup over the ingredients.

Fold or roll the crepe and serve.

Recipe source: adapted from Bakeaholic Mama