Sally OH posted 04-21-98
Palm Beach newspaper food section in 1971.
1/2t. baking powder
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.
1c. chopped onion
10oz. frozen chopped spinach, thawed
1c. grated swiss cheese
1T. Dijon Mustard (originally called for just 2t.)
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.")
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.
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