Ham and Apricot Crepes

A sweet apricot sauce nicely complements
these really good and savory ham crepes.

Ingredients:
1-1/2 cups milk
2 eggs, lightly beaten
1 tablespoon butter, melted
1 cup all-purpose flour
20 thin slices deli ham

SAUCE:
1 can (15-1/4 ounces) apricot halves
2/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cans (5-1/2 ounces each) apricot nectar
2 tablespoons butter
2 teaspoons lemon juice

Directions:
In a large bowl, beat the milk, eggs and butter.
Add flour until and beat until well combined.
Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet;
pour 2 tablespoons batter into the center of skillet.
Lift and tilt pan to evenly coat bottom.
Cook until top appears dry; turn and cook 15-20 seconds longer.
Remove to a wire rack. Repeat with remaining batter,
greasing skillet as needed. When cool,
stack crepes with waxed paper or paper towels in between.
Place a slice of ham on each crepe; roll up.
Place in two greased 13-in. x 9-in. baking dishes.
Bake, uncovered, at 350° for 20 minutes.
Meanwhile, drain apricots, reserving syrup.
Cut apricots into 1/4-in. slices; set aside.
In a large saucepan, combine the sugar, cornstarch and salt.
Add apricot nectar and reserved syrup; stir until smooth.
Bring to a boil; cook and stir for 1-2 minutes
or until thickened. Remove from the heat;
stir in the butter, lemon juice and apricot slices.
Serve with crepes.