1/2 c. sour cream
3 green onions, finely chopped
1/4 tsp. Dijon mustard
1/4 tsp. salt
Dash of pepper
2 1/2 c. shredded sharp Cheddar cheese
12 oz. finely sliced cooked ham
1/3 c. dried bread crumbs
3 tbsp. melted butter

Preheat oven to 250 degrees. Serves 2. Mix sour cream, onions, mustard, salt and pepper. Put about 1 tablespoon of sour cream mixture on crepe. Sprinkle with cheese. Add slice of ham. Roll crepe and place in baking dish. Combine bread crumbs and butter. Pour over crepes. Bake 12 minutes. For 4 servings increase 1 1/2 times. For 6 servings double recipe.

CREPES:

2 eggs
1 c. milk
Dash salt
1 c. all-purpose flour
2 tbsp. butter, melted

Beat eggs. Pour in milk and salt, blend. Add flour and butter, blend on low speed until smooth. Set for 5 minutes. Prepare like thin 9 inch pancake in skillet, omelet pan, crepe pan or crepe maker.