"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach Crepes with Ham Sauce Recipe

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This recipe for Spinach Crepes with Ham Sauce, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Thursday, October 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crepes:
2 large eggs
3/4C milk
1/2C water
1C flour
1/4 tsp. salt
3T melted butter

Filling:
10 oz. pkg. chopped spinach, cooked, squeezed as dry as possible
1 c. chopped onion
2 T. butter
1 c. diced swiss cheese
2 t. Dijon mustard
1/4 t. salt
1/4 t. nutmeg

Sauce:
2 T. butter
2 T. Flour
1/4 t. salt
1 c. milk
1/2 c. half & half
2 t. Dijon mustard
1/2 lb. (1 1/2 c.) cooked, diced ham

Directions:
Directions:
Crepes:
In a blender combine all of the ingredients and pulse for 10 seconds. Place batter in the refrigerator for 1 hour (can keep for 48 hrs).

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 sec. and flip. Cook another 10 sec. and remove to wax paper. Continue til batter is gone. Can stack and store in ziploc bag for several days or in the freezer for 2 months. When using frozen crepes thaw before peeling apart.

Filling:
Saute onion in butter. Add spinach and stir til moisture is gone, add rest of ingred. Use 1/4 c. per crepe.

Sauce:
Melt butter, stir in flour & salt. Add milk, half & half and mustard. Cook, stirring, til thick. Fold in ham & heat through.

Assemble crepes in baking dish, top with ham sauce and bake at 350 degrees for 30 min.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
If using the crepe recipe for a dessert.... Add 2&1/2 T sugar, 1 tsp vanilla extract and 2T of your favorite liqueur to the egg mixture.

 

 

 

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