1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper
Instructions
Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds. Stir in the mustard; set aside.
Heat ½ tablespoon butter in a large nonstick skillet over medium heat. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge. Flip the wedge and cook until the bottom is browned, about 30 seconds. Transfer to a plate. Repeat to make 3 more crepes. (Remove the skillet from the heat between batches if it gets too hot.)
Toss the greens and frisee with the olive oil and a pinch each of salt and pepper. Serve the crepes with the raspberry mustard and salad.
Nutrition Information
Calories: 470 Fat: 23 g Saturated fat: 10 g Carbohydrates: 40 g Sodium: 1,540 mg Fiber: 4 g Protein: 29 g Cholesterol: 85 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/monte-cristo-crepes/