Ham and Spinach Crepes

Name: Ham and Spinach Crepes
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 11 servings.
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

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

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.