Best 2 Ham And Spinach Crepes Recipes

Indulge in a culinary journey with our delectable ham and spinach crepes, where savory flavors dance harmoniously on your palate. These crepes are not just any ordinary dish; they're an exquisite fusion of textures and tastes that will tantalize your taste buds and leave you craving more.

Our recipe collection features three irresistible variations of ham and spinach crepes, each with its unique charm. The classic ham and spinach crepes are a timeless delight, featuring a creamy béchamel sauce that envelops the tender ham and spinach filling, all wrapped in a delicate crepe.

For those who prefer a lighter option, our recipe for ham and spinach crepes with a tangy tomato sauce is a refreshing twist. The vibrant tomato sauce, bursting with flavors, complements the savory ham and spinach, creating a delightful balance of flavors.

And for those with a penchant for bold flavors, our recipe for ham and spinach crepes with a rich mushroom sauce is an absolute must-try. The earthy, umami-packed mushroom sauce elevates the crepes to a whole new level of deliciousness, making them an unforgettable culinary experience.

No matter your preference, our collection of ham and spinach crepe recipes promises to satisfy your cravings and leave you with a lingering desire for more. Embark on this culinary adventure today and treat your taste buds to a symphony of flavors.

Let's cook with our recipes!

HAM AND SPINACH CREPES

Ham and Spinach Crepes image

Corn bread crepes hold a creamy, ham-and-cheese filling in this special brunch item. I appreciate that they're made the night before. In the morning, I just pop them in the oven and start brewing the coffee!-Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 11 servings.

Number Of Ingredients 19

Ingredients

1-1/2 cups milk
1 cup water
5 large eggs
1/4 cup canola oil
2 cups all-purpose flour
1 package (8-1/2 ounces) cornbread/muffin mix
FILLING:
4 green onions, chopped
2 tablespoons butter
1 pound finely chopped fully cooked ham
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 packages (8 ounces each) reduced-fat cream cheese, cubed
2 tablespoons Dijon mustard
1/2 teaspoon ground nutmeg
1/8 teaspoon pepper
TOPPING:
3/4 cup dry bread crumbs
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese

Steps:

In a large bowl, whisk the milk, water, eggs and oil. Combine flour and cornbread mix; add to egg mixture and mix well. Cover and refrigerate for 1 hour., For filling, in a large skillet, saute onions in butter until tender. Add the ham, spinach, cream cheese, mustard, nutmeg and pepper. Cook and stir until cheese is melted. Remove from the heat; keep warm., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed., Spoon about 3 tablespoons of filling down the center of 22 crepes (save remaining crepes for another use). Roll up and place seam side down in two 13x9-in. baking dishes. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 20 minutes., Combine topping ingredients. Remove foil; sprinkle topping over crepes. Bake 5 minutes longer or until heated through.

Nutrition Facts : Calories 501 calories, Fat 26g fat (12g saturated fat), Cholesterol 143mg cholesterol, Sodium 1120mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.

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

Ingredients

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.

Tips:

Use fresh ingredients: Fresh spinach, ham, and eggs will ensure that your crepes are flavorful and delicious.
Don't overfill the crepes: If you put too much filling in each crepe, they will be difficult to fold and may break.
Cook the crepes over medium heat: This will prevent them from burning.
Be careful when flipping the crepes: Use a spatula to gently flip the crepes to avoid tearing them.
Serve the crepes immediately: Crepes are best served fresh and warm.

Conclusion:

Ham and spinach crepes are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients and a little bit of time, you can create a meal that is sure to impress your family and friends. So next time you're looking for a new recipe to try, give ham and spinach crepes a try. You won't be disappointed!