Here’s another great appetizer from Gourmet. These can be made 1 week ahead and frozen or assembled (but not cut) 1 day ahead and chilled, wrapped in plastic.  The original recipe calls for Watercress but Arugula is more readily available and still provides a little bite.  The recipe calls for Black Forest Ham - I believe the main reason for this is it’s consist size and shape (at least it is where I buy it) to perfectly fit the crepe.  My opinion is that you could use any ham but you may have to cut it to fit.  I know that for some of you, making crepes might be a little intimidating but you should try it - they really aren’t that difficult.

Ham and Arugula Crepes

For crepes:

3/4 cup plus 2 Tbls. whole milk
1/2 cup plus 2 Tbls. flour
2 large eggs
2 Tbls. flat-leaf parsley
4 tsps. vegetable oil
3/4 tsps. salt
2 Tbls. unsalted butter, melted

For filling:

6 oz. cream cheese, softened
3/4 stick unsalted butter, softened
1/4 cup finely chopped shallots
1 1/2 tsps. ground cumin
1/4 tsp. black pepper
15 thin slices cooked ham (preferably Black Forest)
1 1/4 cups packed arugula

Make crepes:

Blend all crepe ingredients except butter in a blender until smooth.  Chill batter 30 minutes.

Brush a 10 inch nonstick skillet with some butter, then heat over moderately high heat until hot but not smoking.  Holding skillet off the heat, pour in 1/4 cup batter, immediately swirling and tilting to create a thin, even layer.  Return the skillet to the heat and cook until just set and pale golden around the edges, 10 to 15 seconds.

Flip the crepe carefully and cook until underside is just cooked through and pale golden, about 20 seconds more.  Transfer the crepe to a large plate.  Make 4 more with the remaining batter, buttering the skillet each time and stacking crepes on the plate as they are made.  ( I have never had the first one come out well - don’t worry, though, since there is plenty of batter.)

Make cheese filling and assemble crepes:

Stir together cream cheese, butter, shallot, cumin, and pepper in a small bowl until smooth.

Put 1 crepe on a work surface and spread with 3 Tbls. cheese filling.  Fold 3 ham slices in half crosswise and put over the lower half of the crepe.  Scatter 1/4 cup arugula over the ham.  Starting at the end with the ham, tightly roll up the crepe, enclosing the ham and watercress, to form an 8 inch log.  Make 4 more logs in the same manner.  Cut each log crosswise (on a slant) into 6 pieces.  I also cut the ends and stand them on the ends for a nice presentation.