Don’t just save crepes for desserts — they make tasty casings for the savoury fillings in this dinner winner.
Ingredients
- 1 x 250g pkt English spinach leaves
- 1 tablespoon olive oil
- 200g double-smoked leg ham, chopped
- 6 button mushrooms, thinly sliced
- 2 tablespoons plain flour
- 500ml (2 cups) milk
- 3 shallots, ends trimmed, thinly sliced
- 35g (1/3 cup) coarsely grated cheddar
- 8 frozen Creative Gourmet French Style Crepes
Method
- Step 1Cook spinach in a large saucepan of boiling water for 1 minute or until just wilted. Refresh under cold water. Drain. Squeeze out excess liquid. Coarsely chop.
- Step 2Heat the oil in a large frying pan over medium-high heat. Cook the ham and mushroom for 3-4 minutes or until the ham is crisp and the mushroom is soft. Add the flour and cook, stirring, for 1 minute. Gradually add the milk, stirring constantly. Bring to the boil. Remove from heat. Stir in the spinach, shallot and cheddar.
- Step 3Heat the crepes following packet directions. Divide among serving plates. Spoon the ham mixture evenly over one-half of each crepe. Fold in half to enclose the filling.
Nutrition
1630 kj
Energy
21g
Fat Total
8.5g
Saturated Fat
4g
Fibre
23g
Protein
27g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Tuna & corn crepes: Omit spinach. Replace ham with a 425g can Greenseas Tuna Chunks in Springwater, drained, flaked. Add a 400g can drained corn kernels to the pan in step 2.
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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