SPINACH AND HAM CREPES RECIPE - (4/5)
Provided by Chez_Alexander
Number Of Ingredients 8
Steps:
- 1. Cook spinach about 5 minutes in boiling water; drain. 2. Place half of chopped ham in a food processor. Add the spinach, cream, salt, and nutmeg, and blend until pureed. 3. Return the puree to a clean saucepan and add the remainder of the ham. Stir over a low heat until thick. If puree appears too thin, add 1 TBS cornstarch dissolved in 2 TBS cold water, and it will thicken immediately. 4. Spread the ham and spinach puree on a crepe. Roll crepe and place in an oiled, ovenproof dish and sprinkle with Parmesan cheese. Heat for 15 minutes in a 400F oven. Allow cheese to brown slightly under the broiler. May be served with Mornay or Hollandaise Sauce. Makes 6 crepes. Each crepe = 3 Weight Watchers points.
HAM-SPINACH CREPE CUPS
Using ingredients you likely already have on hand, these savory crepes will add fun to your celebration for mere pennies. Plus, by changing the filling to something sweet, such as berries and whipped cream you can create a great dessert. -Kathi Grenier, Auburn, Maine
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 crepe cups.
Number Of Ingredients 17
Steps:
- In a bowl, combine milk, egg and oil; mix well. Combine flour, baking powder and salt; add to milk mixture and mix until smooth. Heat a lightly greased 8-in. skillet; add 1/4 cup batter. Lift and turn pan to evenly coat the bottom. Cook until lightly browned; turn and brown the other side. Place each crepe in a greased muffin cup or custard cup, arranging the top edge in flutes. Place a small ball of foil in the center of each cup to hold the shape. Bake at 350° for 10 minutes. Remove foil., Meanwhile, for filling, melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook until thickened, about 2 minutes. Add cheese, salt, pepper, nutmeg and hot pepper sauce; stir until smooth. Stir in ham and spinach; heat through. Spoon into the hot crepe cups and serve immediately.
Nutrition Facts : Calories 262 calories, Fat 12g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 963mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
SPINACH CREPES WITH HAM AND MUSHROOM
From "15 Minute Meals" by Emalee Chapman. Sounds delicious, I love crepes! Posted for ZWT8 France
Provided by AlaskaPam
Categories Lunch/Snacks
Time 1h10m
Yield 12 crepes
Number Of Ingredients 10
Steps:
- Wash the spinach and place in a blender or food processor. Add the egg, butter, flour and milk, and blend well for 1 minute. Pour into a bowl and allow to sit for 30 minutes.
- Wash the mushrooms and put in blender or food processor along with the ham, sour cream and paprika. Puree and set aside.
- Heat a crepe pan, or small non-stick skillet over medium heat until a drop of water jumps in the pan. Put 1 tablespoon of crepe batter into the pan and tilt the pan to spread the batter evenly. Turn down the heat. Crepe should be very thin so it will cook in less than a minute. The crepes do not need to be turned. Remove the crepe and continue with the rest of the batter, one at a time. You should thin the batter with 1-2 tablespoons of water as you make the crepes, because the batter will thicken as it sits. You want to keep the crepes very thin!
- Place each crepe in an oven dish as you make them. Spread each crepe with the ham and mushroom filling, and fold.
- Sprinkle the grated cheese over the top, and heat in pre-heated 375F oven for 2-5 minutes.
HAM AND BRIE CREPES
Steps:
- For the crepes: Add the eggs, milk, club soda and a pinch of salt to a blender and process until completely combined. Pour in the 3 tablespoons melted butter, then add the flour and blend until smooth. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using.
- Melt about 1/2 teaspoon butter in a small nonstick saute pan over medium heat. The butter should coat the bottom of the pan; if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
- Fill a 2-ounce ladle almost to the top with batter and pour it into the preheated pan, tipping and rolling the pan as you ladle the batter to evenly cover the bottom. This will take a little practice; even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
- When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process until all the batter is used, wiping the pan with your paper towel or melting a little more butter in the pan as needed.
- For the ham and Brie crepes: Preheat the oven to 300 degrees F.
- Divide the ham and cheese evenly among 8 crepes (save the remaining crepes for another use). Roll each crepe and place on a sheet pan fitted with a rack. Bake to melt the cheese and warm the ham, 6 to 8 minutes.
- Heat a nonstick skillet over medium-high heat and add olive oil to coat. Crack the eggs in the skillet (you can do this in batches if you prefer). Cook until the whites are just set, a minute or two. Remove from the heat and set aside.
- Whisk to combine the shallots, vinegar, Dijon, and 1/2 cup olive oil in a medium bowl. Dress the greens lightly and set aside.
- Plate 2 crepes on each of 4 serving plates and top each with 1 egg and a handful of the dressed greens. Enjoy!
HAM AND CHEESE CREPES
You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
- Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
- Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
- Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
- Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g
SAVORY MUSHROOM, SPINACH & CHEESE CREPES
Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.
Provided by Tinkerbell
Categories Breakfast
Time 48m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Make crepes if using homemade & set aside.
- Preheat oven to 350°F.
- Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
- Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
- Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
- Uncover & add the goat cheese, stirring until melted.
- Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
- Cover pan with foil and heat until cheese melts, about 15 minutes.
- Serve warm.
ASPARAGUS HAM CREPES
Steps:
- In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 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. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11x7-in. baking dish., In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 1366mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
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