Ham and Spinach Crepes Recipe

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Corn bread crepes hold a creamy, ham-and-cheese filling in this special brunch item. I appreciate that they're made the night before. In the morning, I just pop them in the oven and start brewing the coffee!—Diane Nemitz, Ludington, Michigan

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Ham and Spinach Crepes Recipe

Prep: 40 min. + chilling Bake: 25 min.

Yield: 11 Servings

40 25 65

Ingredients

1-1/2 cups milk
1 cup water
5 eggs
1/4 cup canola oil
2 cups all-purpose flour
1 package (8-1/2 ounces) corn bread/muffin mix
FILLING:
4 green onions, chopped
2 tablespoons butter
1 pound finely chopped fully cooked ham
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 packages (8 ounces each) reduced-fat cream cheese, cubed
2 tablespoons Dijon mustard
1/2 teaspoon ground nutmeg
1/8 teaspoon pepper
TOPPING:
3/4 cup dry bread crumbs
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese

Directions

In a large bowl, whisk the milk, water, eggs and oil. Combine flour and corn bread mix; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
For filling, in a large skillet, saute onions in butter until tender. Add the ham, spinach, cream cheese, mustard, nutmeg and pepper. Cook and stir until cheese is melted. Remove from the heat; keep warm.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 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.
Spoon about 3 tablespoons of filling down the center of 22 crepes (save remaining crepes for another use). Roll up and place seam side down in two 13-in. x 9-in. baking dishes. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 20 minutes.
Combine topping ingredients. Remove foil; sprinkle topping over crepes. Bake 5 minutes longer or until heated through. Yield: 11 servings.

Nutritional Facts 2 filled crepes equals 501 calories, 26 g fat (12 g saturated fat), 143 mg cholesterol, 1,120 mg sodium, 45 g carbohydrate, 3 g fiber, 22 g protein.

Originally published as Ham and Spinach Crepes in Taste of Home Christmas Annual Annual 2009, p73

Freezing Crepes

Stack unfilled crepes between layers of waxed paper or white paper towel. Cool; place in an airtight container. Refrigerate for 2 to 3 days or freeze for 4 months. (Thaw frozen crepes overnight in the refrigerator when ready to use.)