Ham And Spinach Crepes Recipes

HAM-SPINACH CREPE CUPS

Steps:

• In a bowl, combine milk, egg and oil; mix well. Combine flour, baking powder and salt; add to milk mixture and mix until smooth. Heat a lightly greased 8-in. skillet; add 1/4 cup batter. Lift and turn pan to evenly coat the bottom. Cook until lightly browned; turn and brown the other side. Place each crepe in a greased muffin cup or custard cup, arranging the top edge in flutes. Place a small ball of foil in the center of each cup to hold the shape. Bake at 350° for 10 minutes. Remove foil., Meanwhile, for filling, melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook until thickened, about 2 minutes. Add cheese, salt, pepper, nutmeg and hot pepper sauce; stir until smooth. Stir in ham and spinach; heat through. Spoon into the hot crepe cups and serve immediately.

SPINACH AND HAM CREPES RECIPE - (4/5)

Steps:

• 1. Cook spinach about 5 minutes in boiling water; drain. 2. Place half of chopped ham in a food processor. Add the spinach, cream, salt, and nutmeg, and blend until pureed. 3. Return the puree to a clean saucepan and add the remainder of the ham. Stir over a low heat until thick. If puree appears too thin, add 1 TBS cornstarch dissolved in 2 TBS cold water, and it will thicken immediately. 4. Spread the ham and spinach puree on a crepe. Roll crepe and place in an oiled, ovenproof dish and sprinkle with Parmesan cheese. Heat for 15 minutes in a 400F oven. Allow cheese to brown slightly under the broiler. May be served with Mornay or Hollandaise Sauce. Makes 6 crepes. Each crepe = 3 Weight Watchers points.

HAM AND CHEESE CREPES

Steps:

• Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
• Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
• Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
• Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
• Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.

ASPARAGUS HAM CREPES

Steps:

• In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into 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., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11x7-in. baking dish., In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

SPINACH CREPES WITH HAM AND MUSHROOM

Steps:

• Wash the spinach and place in a blender or food processor. Add the egg, butter, flour and milk, and blend well for 1 minute. Pour into a bowl and allow to sit for 30 minutes.
• Wash the mushrooms and put in blender or food processor along with the ham, sour cream and paprika. Puree and set aside.
• Heat a crepe pan, or small non-stick skillet over medium heat until a drop of water jumps in the pan. Put 1 tablespoon of crepe batter into the pan and tilt the pan to spread the batter evenly. Turn down the heat. Crepe should be very thin so it will cook in less than a minute. The crepes do not need to be turned. Remove the crepe and continue with the rest of the batter, one at a time. You should thin the batter with 1-2 tablespoons of water as you make the crepes, because the batter will thicken as it sits. You want to keep the crepes very thin!
• Place each crepe in an oven dish as you make them. Spread each crepe with the ham and mushroom filling, and fold.
• Sprinkle the grated cheese over the top, and heat in pre-heated 375F oven for 2-5 minutes.