Ham-Spinach Crepe Cups Recipe

Ham-Spinach Crepe Cups Recipe photo by Taste of Home

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Using ingredients you likely already have on hand, these savory crepes will add fun to your celebration for mere pennies, according to Kathi Grenier of Auburn, Maine. "Plus, by changing the filling to something sweet, such as berries and whipped cream you can create a great dessert," she adds.—Kathi Grenier, Auburn, Maine

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Ham-Spinach Crepe Cups Recipe

Prep: 20 min. Bake: 10 min.

Yield: 6 Servings

20 10 30

Ingredients

1 cup milk
1 egg
1 tablespoon vegetable oil
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
FILLING:
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/4 cups milk
2/3 cup shredded Swiss cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch ground nutmeg
2 drops hot pepper sauce
2 cups diced fully cooked ham
1/2 cup frozen chopped spinach, thawed and drained

Directions

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 oil in the center of each cup to hold the shape. Bake at 350° for 10 minutes. Meanwhile, for filling, melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook for 2 minutes or until thickened. Add cheese, salt, pepper, nutmeg and hot pepper sauce; stir until smooth. Stir in ham and spinach; heat through. Spoon into hot crepe cups and serve immediately. Yield: 6 servings.

Editor's Note: Crepes can be made ahead. Stack cooled unfilled crepes with plastic wrap between. Cover tightly or seal in a plastic bag and refrigerate for up to 24 hours. Then shape and bake as directed.

Originally published as Ham-Spinach Crepe Cups in Country Woman March/April 1998, p48