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Ham and Spinach Crepes

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

11 ServingsPrep: 40 min. + chilling Bake: 25 min.

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

2 of 2

Ham and Spinach Crepes (continued)

Directions (continued)

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.

Nutrition 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.