Spinach And Ham Crepes Recipe
Ingredients
1 pound spinach
1 cup finely chopped boiled ham
3 tablespoons heavy cream
Pinch of salt
Pinch of nutmeg
1 tablespoon cornstarch mixed in 2 tablespoons cold water (optional)
8 crepes
2 tablespoons butter
Pieces of ham or bacon for garnish
Directions
Discard stems and heavy veins of spinach; wash to remove grains of sand.
Cook about 5 minutes in plenty of boiling water; drain.
Place ham in food processor.
Add spinach, cream, salt, and nutmeg; turn on motor.
Return mixture to clean saucepan; stir over low heat.
If puree appears too thin, add 1 tablespoon cornstarch dissolved in 2 tablespoons cold water; it will thicken immediately.
Spread some ham-and-spinach puree on crepe; fold crepes into triangles.
Place in buttered ovenproof dish.
Dot with butter.
Heat 15 minutes in preheated 400°F oven.
Garnish with pieces of ham or bacon.
Can be served with Mornay or Hollandaise sauce
Cook about 5 minutes in plenty of boiling water; drain.
Place ham in food processor.
Add spinach, cream, salt, and nutmeg; turn on motor.
Return mixture to clean saucepan; stir over low heat.
If puree appears too thin, add 1 tablespoon cornstarch dissolved in 2 tablespoons cold water; it will thicken immediately.
Spread some ham-and-spinach puree on crepe; fold crepes into triangles.
Place in buttered ovenproof dish.
Dot with butter.
Heat 15 minutes in preheated 400°F oven.
Garnish with pieces of ham or bacon.
Can be served with Mornay or Hollandaise sauce
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