Monte Cristo Crepes Recipe
Ingredients
- 1/2 cup (160g) seedless raspberry or red currant jelly
- 1/4 cup (65g) Dijon mustard
- 6 cooked basic crepes
- 6 slices Swiss cheese
- 6 slices Gruyère cheese
- 18 thin slices deli ham
- 1 cup (8 ounces; 240g) milk
- 6 tablespoons (90g) unsalted butter
- 3 large eggs
- 1/2 teaspoon vanilla extract
- Kosher salt
- Confectioners' sugar, to dust
- Assorted berries, for garnish (optional)
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