Spinach And Ham Crepes Recipe
These Spinach and Ham Crepes are terrific ! Try out these Spinach and Ham Crepes for a meal and feel free to come up with your suggestions about the dish!
Ingredients
1 pound spinach
1 cup boiled ham, finely chopped
3 tablespoons heavy cream
Pinch of salt
Pinch of nutmeg (1 tablespoon cornstarch)
2 tablespoons cold water
2 tablespoons butter
8 crepes
Pieces of ham or bacon for garnish
Directions
Discard the stems and heavy veins of the spinach and wash it to remove grains of sand.
Cook spinach about 5 minutes in plenty of boiling water.
Drain the spinach.
Chop the ham finely and place half of it in the blender.
Add the spinach, cream, salt and nutmeg.
Turn on the motor.
You may need to add a little more cream if the blades of the blender become jammed.
Return the mixture to a clean saucepan and add the remainder of the chopped ham.
Stir over a low heat.
If the puree appears too thin, add 1 tablespoon cornstarch dissolved in 2 tablespoons cold water and it will thicken immediately.
Spread the ham and spinach puree on a crepe.
Fold the crepe into a triangle and place in a buttered oven proof dish.
Dot the crepes with butter.
Heat for 15 minutes in a preheated 400°F oven.
Garnish with pieces of ham or bacon.
May be served with a Mornay or Hollandaise sauce.
Cook spinach about 5 minutes in plenty of boiling water.
Drain the spinach.
Chop the ham finely and place half of it in the blender.
Add the spinach, cream, salt and nutmeg.
Turn on the motor.
You may need to add a little more cream if the blades of the blender become jammed.
Return the mixture to a clean saucepan and add the remainder of the chopped ham.
Stir over a low heat.
If the puree appears too thin, add 1 tablespoon cornstarch dissolved in 2 tablespoons cold water and it will thicken immediately.
Spread the ham and spinach puree on a crepe.
Fold the crepe into a triangle and place in a buttered oven proof dish.
Dot the crepes with butter.
Heat for 15 minutes in a preheated 400°F oven.
Garnish with pieces of ham or bacon.
May be served with a Mornay or Hollandaise sauce.
