Sally OH posted 04-21-98
Palm Beach newspaper food section in 1971.
Ham Crepes
Crepes:
1c. flour
1/2t. baking powder
1/2t. salt
2 eggs
1c. milk
Combine dry ingredients. Combine eggs and milk, beating slightly.
Add dry ingredients to egg mixture and beat until smooth.
Refrigerate for 1 hour. For each crepe pour 3T. of batter, all at once,
into heated lightly buttered 6" skillet.
Rotate pan quickly to spread batter evenly over bottom of pan.
Brown underside, turn and cook second side. Stack crepes and refrigerate
or freeze until ready to use.
Filling:
1c. chopped onion
2T. butter
10oz. frozen chopped spinach, thawed
1c. grated swiss cheese
1T. Dijon Mustard (originally called for just 2t.)
1/4t. salt
1/4t. nutmeg
Saute onion in butter until tender, not brown.
Add spinach; cook until spinach is tender and moisture in evaporated.
Stir in cheese, mustard, salt and nutmeg. Fill crepes using about
1/4c. filling for each crepe; roll up. (I serve directly on to individual
plates, but the original recipe
says, "Arrange in lightly buttered chafing dish and heat thoroughly.")
Ham Sauce:
2T. butter
2T. flour
1/4t. salt
1c. milk
1/2c. half and half
2T. Dijon mustard (originally called for just 2t.)
1 1/2c. diced fully cooked ham (about 1/2lb.)
Melt butter in saucepan; stir in flour and salt.
Add milk, half and half and mustard.
Cook,stirring constantly, until thickened. Fold in ham and heat.
Serve sauce over crepes.
Makes 8 filled crepes.