Ham and Spinach Crepes

Directions

• In a large bowl, whisk the milk, water, eggs and oil. Combine flour and cornbread 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 13x9-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.