Best Ham Spinach Crepe Cups Recipes

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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.

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

CHEDDAR HAM CUPS



Cheddar Ham Cups image

When a college classmate and I threw a party for our professor, a friend contributed these savory appetizers. Everyone in the class requested the recipe before the party was done. Try the cups with chicken instead of ham if you'd like. -Brandi Ladner Gulfport, Mississippi

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 6

2 cups (8 ounces) finely shredded cheddar cheese
2 packages (2-1/2 ounces each) thinly sliced deli ham, chopped
3/4 cup mayonnaise
1/3 cup real bacon bits
2 to 3 teaspoons Dijon mustard
2 tubes (10.20 ounces each ) large refrigerated flaky biscuits

Steps:

  • In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture., Bake at 450° until cups are golden brown and cheese is melted, 9-11 minutes. Let stand for 2 minutes before removing from the pans. Serve warm.

Nutrition Facts : Calories 134 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 436mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

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.

BREAKFAST CREPES WITH HAM, VEGETABLES, AND EGG



Breakfast Crepes with Ham, Vegetables, and Egg image

Enjoy ham, veggies, and eggs in a delicate crepe for a scrumptious breakfast!

Provided by Caitlin Perszyk

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 55m

Yield 8

Number Of Ingredients 15

1 ½ cups milk
1 cup all-purpose flour
4 large eggs
3 tablespoons melted butter
1 tablespoon white sugar
¼ teaspoon salt
½ tablespoon vegetable oil
1 ½ cups finely chopped cooked ham
½ cup chopped onion
⅓ cup chopped fresh spinach
¼ cup diced tomato
cooking spray
8 eggs
1 teaspoon chopped fresh parsley, or to taste
salt and ground black pepper to taste

Steps:

  • Mix milk, flour, eggs, butter, sugar, and salt together in a bowl. Transfer batter to an electric blender and combine on high speed until blended; it's fine if batter has some lumps. Let rest for 15 minutes.
  • Meanwhile, heat vegetable oil in a pan over medium heat. Add ham and cook until heated through, 3 to 4 minutes. Add onion and cook until softened, about 5 minutes more. Reduce heat to low and stir in spinach and tomato. Keep warm.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour 1/3 cup batter into the skillet, swirling to cover the pan. Cook until underside of crepe is lightly brown, 1 to 3 minutes. Loosen edge of crepe and flip. Cook until lightly browned, 1 to 2 minutes more. Set aside; repeat with remaining batter.
  • Place crepes onto the prepared baking sheet. Add ham-veggie mixture to the center of each crepe. Crack an egg carefully over ham mixtures. Fold edges of crepes inward.
  • Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.

Nutrition Facts : Calories 298.3 calories, Carbohydrate 17.4 g, Cholesterol 286 mg, Fat 17.8 g, Fiber 0.7 g, Protein 16.7 g, SaturatedFat 7.3 g, Sodium 565.2 mg, Sugar 4.9 g

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