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Full Online Book HomeLearning KitchenBreakfastandbrunches - Crepes Ham
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Breakfastandbrunches - Crepes  Ham Post by :bubba Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2207

Click below to download : Breakfastandbrunches - Crepes Ham (Format : PDF)

Breakfastandbrunches - Crepes Ham

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 recipesays, "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.
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Source: Breakfast All Day by Edon Waycott Thin and Crispy Cornmeal Crepes Crepes Recipe FollowsSweet Potato Ham Hash Recipe FollowsJalapeno Pineapple Sauce Recipe Follows1-1/3 cups lowfat or whole milk 3 large eggs 1/2 cup all purpose flour 2/3 cup yellow cornmeal 1/4 tsp salt 1 tsp sugar Pour milk, eggs, flour, cornmeal, salt and sugar into blender and process until well combined. Stir batter before making each crepe since cornmeal will settle to the bottom. Lightly brush a 6-inch skillet (nonstick) or crepe pan with butter and heat over med. high heat. Pour 2 to 3 tablespoons batter into pan and
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