Dill Crêpes with Ham and Cottage Cheese
These dill-flavored crêpes make a great pairing with ham and cottage cheese. Enjoy them for breakfast or when company is coming over for brunch.
1 cup 2% milk
3 Tbsp. melted butter, divided
¾ cup all-purpose flour
¼ tsp. salt
1 Tbsp. chopped fresh dill
1 cup arugula
8 thin slices ham
½ cup Nordica® Cottage Cheese
8 small fresh dill sprigs
- In blender, combine milk, eggs and 2 Tbsp. butter; blend until combined. Add flour and salt; blend until smooth. Strain mixture into bowl and stir in dill. Let stand for 30 minutes or refrigerate for up to 12 hours.
- Heat 8-inch nonstick skillet over medium heat; brush with some of the remaining butter. Pour ¼ cup batter into pan, swirling to coat bottom. Cook for 1 minute or until edges start to curl and pull away from edge of pan; flip over and cook for 30 seconds or until set. Layer crêpes in between pieces of waxed or parchment paper.
- Divide arugula among crêpes. Layer 1 piece of ham and 1 Tbsp. cottage cheese over top; roll up to enclose filling. Garnish with dill sprigs.
For an extra touch of spring, add steamed chopped asparagus to the crêpes.