Spinach Ham And Brie Crepe Filling Recipes

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SPINACH AND HAM CREPES RECIPE - (4/5)



Spinach and Ham Crepes Recipe - (4/5) image

Provided by Chez_Alexander

Number Of Ingredients 8

1 batch Basic Crepe Batter (makes 6 crepes)
1 lb raw spinach, washed thoroughly to remove sand, discard stems and heavy veins
1 cup lean ham, finely chopped
3 TBS heavy cream
1 TBS Parmesan Cheese, grated
1 TBS cornstarch dissolved in 2 TBS cold water
pinch of salt
pinch of nutmeg

Steps:

  • 1. Cook spinach about 5 minutes in boiling water; drain. 2. Place half of chopped ham in a food processor. Add the spinach, cream, salt, and nutmeg, and blend until pureed. 3. Return the puree to a clean saucepan and add the remainder of the ham. Stir over a low heat until thick. If puree appears too thin, add 1 TBS cornstarch dissolved in 2 TBS cold water, and it will thicken immediately. 4. Spread the ham and spinach puree on a crepe. Roll crepe and place in an oiled, ovenproof dish and sprinkle with Parmesan cheese. Heat for 15 minutes in a 400F oven. Allow cheese to brown slightly under the broiler. May be served with Mornay or Hollandaise Sauce. Makes 6 crepes. Each crepe = 3 Weight Watchers points.

HAM AND CHEESE CREPES



Ham and Cheese Crepes image

You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h15m

Yield 10

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 cup milk
4 large eggs
1 tablespoon melted butter
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
½ slice thinly sliced ham
8 ounces shredded Gruyere cheese

Steps:

  • Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
  • Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
  • Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
  • Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
  • Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g

SPINACH CREPES WITH HAM AND MUSHROOM



Spinach Crepes With Ham and Mushroom image

From "15 Minute Meals" by Emalee Chapman. Sounds delicious, I love crepes! Posted for ZWT8 France

Provided by AlaskaPam

Categories     Lunch/Snacks

Time 1h10m

Yield 12 crepes

Number Of Ingredients 10

1/2 cup baby spinach leaves
1 egg
3 tablespoons butter
1/2 cup flour
3/4 cup milk
6 mushrooms
1/2 cup sour cream
1 ounce ham
1/4 teaspoon paprika
1/4 cup gruyere cheese, grated

Steps:

  • Wash the spinach and place in a blender or food processor. Add the egg, butter, flour and milk, and blend well for 1 minute. Pour into a bowl and allow to sit for 30 minutes.
  • Wash the mushrooms and put in blender or food processor along with the ham, sour cream and paprika. Puree and set aside.
  • Heat a crepe pan, or small non-stick skillet over medium heat until a drop of water jumps in the pan. Put 1 tablespoon of crepe batter into the pan and tilt the pan to spread the batter evenly. Turn down the heat. Crepe should be very thin so it will cook in less than a minute. The crepes do not need to be turned. Remove the crepe and continue with the rest of the batter, one at a time. You should thin the batter with 1-2 tablespoons of water as you make the crepes, because the batter will thicken as it sits. You want to keep the crepes very thin!
  • Place each crepe in an oven dish as you make them. Spread each crepe with the ham and mushroom filling, and fold.
  • Sprinkle the grated cheese over the top, and heat in pre-heated 375F oven for 2-5 minutes.

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