Monte Cristo Crepes

I had never heard of a Monte Cristo Sandwich maybe until 5-6 years ago when Mike took me to a little hole in the wall in Georgetown in Seattle called Smarty Pants. Once I tasted the ham and cheese sandwich on egg dipped fried bread with powdered sugar and jam on the side, I was hooked. Now I would order it everywhere I went for breakfast to find out who makes it the best way and hands down, Smarty Pants Monte Cristo is THE best!

Testing out a new dish I have discovered until I am 100% sure who makes it the best and eat it over and over again once I find the holy grail of “that” dish is a habit I have developed already when I was a little girl. When my grandma was still alive she would always tell me when I visited her, that I would only eat a particular (bread/sourdough) roll from a particular bakery with a slice of ham only from the butcher next door and that would go on for years. I wouldn’t eat anything else for breakfast if she hadn’t bought those items for me. After a couple of years of eating just ham I changed to “Teewurst” (same consistency as liver sausage but different taste) and then to “Leberwurst” (liver sausage). I continued with this habit also when I came to the US over 20 years ago and discovered Caesar Salad; I would order it everywhere I dined until I couldn’t stand it anymore (the Best one was served in a tiny little restaurant in Fall City – they served a “deconstructed Caesar Salad”); the same happened with Bread Pudding (which of course the best one was served in New Orleans with whiskey sauce) as well as Chocolate Lave Cake and Panna Cotta – which now I can’t eat anymore because I just overdid it with the Panna Cotta. I do not remember anymore where I ate the best one 😦 but remember making my own versions with lavender, candy canes and berry panna cotta, they were all pretty good!

Thankfully I still have a craving for Monte Cristo and today was the day to ditch the bread (which usually is very “French Toast like”) and combine my love for ham and cheese crepes (hands down the best ones are served in Paris) with my love for Monte Cristo sandwiches. I just switched out the Gruyere cheese I use for the savory crepes for Swiss Cheese and top if off with powdered sugar and home made blueberry syrup and rolled it up in a crepe! BTW you don’t have to eat this dish with the syrup, any jam will work or you can leave the jam and just enjoy it with a hint of powdered sugar. And since I can’t just eat one crepe, I decided to also make a couple sweet crepes and just top the crepes with peaches and strawberries and my favorite – Nutella and Banana (no photo, that one was devoured right away and to be honest Mike made that one for me ;-)).

And just when you thought I would jump to the recipe and not convolute the food entry with my excursions outside of the kitchen, here it comes :-). Since our trip to Tonga was postponed to next year because of Covid, we spent last week at Lake Roosevelt in Eastern Washington. As you can see plenty of space for social distancing, fun with the puppies on the beach and of course our friends Sam and Sam (Covid tested ;-)) can’t miss when we are going on vacation .

This photo has a special meaning for my parents – every time they think of (“girl”) Sam, they think of Guacamole because Sam ate so much Guacamole when we all vacationed together in Mexico a couple of years ago. So every time we are together and see Avocados we take a picture for my parents and send it to them.

Monte Cristo Crepes

Ingredients: makes 6-7 crepes

  • 2 eggs
  • 1 cup flour all purpose
  • 3/4 cup milk whole or 2%
  • 1/2 cup water
  • 3 tbsp butter melted, cooled off
  • 1/4 teaspoon of salt
  • 6 thin slices of ham
  • 6 slices of Swiss Cheese or 6 oz. grated swiss cheese
  • Powdered Sugar
  • Blueberry syrup or jam

Directions:

  1. Add eggs, flour, milk, water and melted butter to the blender and mix well together. Place the batter in a fridge for 1/2 hour (up to 24 hours)
  2. Brush a non stick 10 inches skillet with butter and heat it up
  3. Using a 1/4 cup measuring cup, pour batter in the pan and swirl around to cover the bottom of the pan with the crepes batter
  4. After a minute, using a spatula flip it and cook for another minute on the other side
  5. Add a slice of cheese and a slice of ham, fold it over and cook it for another minute until the cheese is melted
  6. Continue with the remaining batter, ham and cheese until the batter is used up.
  7. To serve: Sprinkle powdered sugar on top and serve with a dollop of syrup/jam on the side!

Guten Appetit!

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