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Full Online Book HomeLearning KitchenVegetables - Spinach Crepes With Ham Sauce
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Vegetables - Spinach Crepes With Ham Sauce Post by :twinhorizons Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3002

Click below to download : Vegetables - Spinach Crepes With Ham Sauce (Format : PDF)

Vegetables - Spinach Crepes With Ham Sauce

Crepes:
1 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup 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 3 Tbl. 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:
1 cup chopped onion
2 Tbl. butter
10 oz. frozen chopped spinach, thawed
1 cup grated Swiss cheese
1 Tbl. Dijon Mustard (originally called for just 2t.)
1/4 tsp. salt
1/4 tsp. 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 cup filling for each crepe; roll up. Arrange in lightly buttered chafing dish and heat thoroughly.


Ham Sauce:
2 Tbl. butter
2 Tbl. flour
1/4 tsp. salt
1 cup milk
1/2 cup half and half
2 Tbl. Dijon mustard (originally called for just 2 tsp.)
1 1/2 cup diced fully cooked ham (about 1/2 lb.)


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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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
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