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Ham and Spinach Crepes

 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 Eggland's Best 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.
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.