Best 2 Ham And Spinach Crepes Recipes

In the realm of culinary delights, where flavors dance and textures harmoniously blend, lies a dish that captures the essence of both elegance and comfort: ham and spinach crepes. These delectable creations, born from the fusion of savory ham and vibrant spinach, enveloped within a delicate crepe, offer an exquisite culinary experience that transcends the ordinary. Embark on a culinary adventure as we unveil the secrets of crafting the perfect ham and spinach crepe, a dish that will tantalize your taste buds and leave you craving more.

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HAM AND SPINACH CREPES

Ham and Spinach Crepes image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 11 servings.

Number Of Ingredients 19

Ingredients

1-1/2 cups milk
1 cup water
5 large eggs
1/4 cup canola oil
2 cups all-purpose flour
1 package (8-1/2 ounces) cornbread/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

Steps:

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.

Nutrition Facts : Calories 501 calories, Fat 26g fat (12g saturated fat), Cholesterol 143mg cholesterol, Sodium 1120mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.

SPINACH CREPES WITH HAM AND MUSHROOM

Spinach Crepes With Ham and Mushroom image

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

Ingredients

1/2 cup baby spinach leaves
1 egg
3 tablespoons butter
1/2 cup flour
3/4 cup milk
6 mushrooms
1/2 cup sour cream
1 ounce ham
1/4 teaspoon paprika
1/4 cup gruyere cheese, grated

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.

Tips:

To make the crepes, you can use a regular frying pan or a crepe pan. If you are using a regular frying pan, make sure it is well-seasoned.
When making the crepe batter, be sure to whisk the eggs and milk together until they are well combined. This will help to prevent the crepes from becoming lumpy.
When cooking the crepes, be sure to heat the pan over medium heat. If the pan is too hot, the crepes will cook too quickly and they will be dry and brittle.
When flipping the crepes, be careful not to tear them. Use a spatula to gently loosen the edges of the crepe before flipping it over.
The crepes can be filled with a variety of ingredients. Some popular fillings include ham and spinach, cheese, mushrooms, and fruit.
The crepes can be served as a main course or as a dessert. They are also a great option for brunch or lunch.

Conclusion:

Ham and spinach crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great option for a quick and easy meal. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.