Adapted from the Better Homes and Gardens cookbook with some of my favorite flavor combinations. This is pretty balanced and can be a complete meal.

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Name: Ham and Spinach Crepes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: For the Crepes:; 2 tbsp butter melted (plus extra for the pan); 1 1/2 cups milk; 2/3 cup flour; 3 eggs; For the filling:; 1 lb sliced ham; 2 10 oz packages frozen chopped spinach; 2 cups grated swiss cheese; For the bechemel sauce:; 1/4 cup butter; 1/4 cup flour; 2 cups milk; 1/2 freshly ground pepper; 1/8 tsp freshly ground nutmeg

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INGREDIENTS

For the Crepes:
2 tbsp butter melted (plus extra for the pan)
1 1/2 cups milk
2/3 cup flour
3 eggs
For the filling:
1 lb sliced ham
2 10 oz packages frozen chopped spinach
2 cups grated swiss cheese
For the bechemel sauce:
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 freshly ground pepper
1/8 tsp freshly ground nutmeg

INSTRUCTIONS

2. Cook the spinach in the microwave according to package instructions. Squeeze to remove excess moisture. Mix with 1 1/2 swiss cheese.

3. To prepare the bechemel sauce, melt the butter in a large saucepan (the one used to make the crepes will be great. Whisk in flour and cook until just golden. Whisk in milk, and season with pepper and nutmeg. Cook over low heat until thickened and bubbly. Remove from heat, stir in remaining 1/2 cup cheese, and set aside.

4. Preheat oven to 425 ºF. Lightly butter a 9x11" glass pan for the crepe rolls. For each crepe, cover the surface with sliced ham and layer of the spinach-cheese mixture. Roll up and place into the pan, seam down.

5. Pour bechemel sauce over the top of the crepe rolls. Cook in the oven until bubbly and browned on top. Allow to cool slightly and serve. Enjoy!

NOTES

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Ham and Spinach Crepes

For the Crepes:
2 tbsp butter melted (plus extra for the pan)
1 1/2 cups milk
2/3 cup flour
3 eggs
 For the filling:
1 lb sliced ham
2 10 oz packages frozen chopped spinach
2 cups grated swiss cheese
 For the bechemel sauce:
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 freshly ground pepper
1/8 tsp freshly ground nutmeg

1. to make the crepes, brush the bottom of two 10" skillets with melted butter. Pour a scant 1/4 cup batter into one warm pan off the heat, tipping to coat the bottom of the pan. Cook over low heat until the top is set, then use a spatula to loosen the edges. Invert the crepe into the other warm pan and quickly brown the other side. Another crepe can be started in the first pan. Continue until all batter is cooked. 
2. Cook the spinach in the microwave according to package instructions. Squeeze to remove excess moisture. Mix with 1 1/2 swiss cheese. 
3. To prepare the bechemel sauce, melt the butter in a large saucepan (the one used to make the crepes will be great. Whisk in flour and cook until just golden. Whisk in milk, and season with pepper and nutmeg. Cook over low heat until thickened and bubbly. Remove from heat, stir in remaining 1/2 cup cheese, and set aside.
4. Preheat oven to 425 ºF. Lightly butter a 9x11" glass pan for the crepe rolls. For each crepe, cover the surface with sliced ham and layer of the spinach-cheese mixture. Roll up and place into the pan, seam down.
5. Pour bechemel sauce over the top of the crepe rolls. Cook in the oven until bubbly and browned on top. Allow to cool slightly and serve. Enjoy!

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Nutrition

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Serving Size: 1 Serving (459g)
Recipe Makes: 4 Servings

Calories: 798
Calories from Fat: 418 (52%)

Amt Per Serving		% DV

	Total Fat 46.4g	62 %
	Saturated Fat 25.2g	126 %
	Monounsaturated Fat 14.8g
	Polyunsanturated Fat 2.7g
Cholesterol 305.4mg		94 %
Sodium 1794.3mg		62 %
Potassium 715.9mg		19 %
Total Carbohydrate 51.4g		15 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 49.9g
Protein 44.4g		63 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 798

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