posted by Sally OH 07-15-102 2:24 PM
Spinach Crepes with Ham Sauce
A must have recipe. It can be made ahead and assembled when you are ready to serve. It is inexpensive. It is eye appealing. It tastes great! Found this in a Palm Beach newspaper food section in 1971.
Crepes:
1 c. flour
1/2 t. baking powder
1/2 t. salt
2 eggs
1 c. 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 6-8" 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:
1 c. chopped onion
2 T. butter
10 oz. frozen chopped spinach, thawed
1 c. grated Swiss cheese
1 T. Dijon Mustard (originally called for just 2t.)
1/4 t. salt
1/4 t. nutmeg
Sauté 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 1/4 c. filling for each crepe; roll up. Arrange in lightly buttered chafing dish and heat thoroughly (or serve directly on to individual plates.
Ham Sauce:
2 T. butter
2 T. flour
1/4 t. salt
1 c. milk
1/2 c. half and half
2 T. Dijon mustard (originally called for just 2t.)
1 1/2 c. 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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