Ham And Veggie Crepe Kebabs Recipes

BREAKFAST CREPES WITH HAM, VEGETABLES, AND EGG

Steps:

• Mix milk, flour, eggs, butter, sugar, and salt together in a bowl. Transfer batter to an electric blender and combine on high speed until blended; it's fine if batter has some lumps. Let rest for 15 minutes.
• Meanwhile, heat vegetable oil in a pan over medium heat. Add ham and cook until heated through, 3 to 4 minutes. Add onion and cook until softened, about 5 minutes more. Reduce heat to low and stir in spinach and tomato. Keep warm.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour 1/3 cup batter into the skillet, swirling to cover the pan. Cook until underside of crepe is lightly brown, 1 to 3 minutes. Loosen edge of crepe and flip. Cook until lightly browned, 1 to 2 minutes more. Set aside; repeat with remaining batter.
• Place crepes onto the prepared baking sheet. Add ham-veggie mixture to the center of each crepe. Crack an egg carefully over ham mixtures. Fold edges of crepes inward.
• Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.

HAM KABOBS

Steps:

• In a small bowl, combine vinegar and brown sugar. Pour half of the marinade into a large resealable plastic bag; add ham and sausage. Seal bag and turn to coat; refrigerate for at least 2 hours. Refrigerate remaining marinade for basting., Place sweet potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the ham, sausage, sweet potatoes, green peppers, onion, tomatoes and pineapple. , Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes or until sweet potatoes are tender, turning and basting occasionally with reserved marinade.

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.

HAM AND CHEESE CREPES

Steps:

• Cut tough ends off asparagus spears. Steam until just tender.
• Immediately plunge spears into iced water and let sit for about 5 minutes.
• Drain and cut into 1-inch pieces; set aside.
• Melt butter in a saucepan over medium heat. Add the shallots, salt, and freshly ground black pepper; cook for a couple of minutes.
• Add the flour and continue cooking, stirring constantly, until flour turns golden brown.
• Add half-and-half and milk and whisk until smooth.
• Continue cooking, stirring frequently, until sauce thickens.
• Reserve 1/4 cup of the grated cheese in a separate dish and set aside.
• Add the remaining cheese to the sauce and stir until cheese is melted.
• Stir in wine, Dijon mustard, and a dash of freshly grated nutmeg.
• Remove 1 cup of sauce and keep warm until ready to serve.
• Stir ham and asparagus into remaining sauce and mix thoroughly. Simmer until heated through.
• Place one crepe on a flat surface. Spoon about 1/3 cup of the ham mixture across the middle of the crepe.
• Roll up crepe and place on a platter seam side down.
• Repeat with remaining crepes.
• Pour the reserved sauce over the filled crepes.
• Sprinkle the finished crepes with reserved cheese and the parsley.
• Serve immediately.

CHEESE, HAM & GRAPE KEBABS

Steps:

• Using 3 short wooden skewers, thread on the mini mozzarella balls, grapes, and cubes of ham. Place in a sealable container or wrap in cling film and pop in a lunchbox.