Monte Cristo Crepes

Ingredients

• 1/2 cup seedless raspberry or red currant jelly
• 1/4 cup Dijon mustard
• 6 cooked basic crepes
• 6 slices Swiss cheese
• 6 slices Gruyère cheese
• 18 thin slices deli ham
• 1 cup milk
• 6 tablespoons unsalted butter
• 3 large eggs
• 1/2 teaspoon vanilla extract
• Kosher salt
• Confectioners' sugar, to dust
• Assorted berries, for garnish, optional

Directions

1. Whisk the jelly and mustard together in a small bowl until smooth and fully combined. Coat each crepe with a thin, even swipe of the mixture, then fold each one in half so the filling sits inside the semicircle. Place a slice of each cheese on every folded crepe, then add 3 slices of ham over the cheese. If the curved side of a crepe extends past the filling, fold that edge in and tuck it beneath the cheese, then roll the crepe snugly and place it seam-side down. Do the same with the rest of the crepes.
2. Melt 2 tablespoons of butter in a large skillet set over medium heat. In a large bowl, whisk the milk, eggs, and vanilla extract together, then add a generous pinch of kosher salt and whisk again. With tongs, quickly lower one crepe into the egg mixture, lift it out, and let the extra drip off. Move it to the skillet with the seam facing down, then dip and add one more crepe. Cook, turning now and then, until the crepes are golden on all sides, about 2 minutes per side. Transfer them to a plate. Continue with the remaining crepes, cooking two at a time and adding more butter when needed.
3. Finish the crepes with a dusting of powdered sugar. Serve them warm with berries and the remaining jelly-mustard mixture.