Ham n Cabbage Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ham n Cabbage Crepe Filling------------------------------------------1 cup diced onion1 cup baby carrot, julienne cut (matchsticks)4 cups finely shredded cabbage10 ounces deli ham, shredded 1-1.5 tbsp margarine2 garlic clove, minced1 tbsp garlic powder1 tsp black pepper, fresh ground1 cup waterCrepes-----------1 cup skim milk2 large eggs3/4 cup all-purpose flour1/4 tsp salt
Crepe Filling:
In a skillet, heat the margarine until sizzling hot. Add onions and garlic and saute until starting to soften and turn a bit translucent (about 3 minutes).
Add carrots and saute for about another 3 minutes.
Add cabbage, ham and fresh ground black pepper and saute until cabbage is wilted (another 5-7 minutes).
Mix garlic powder in to 1 cup of water, then pour garlic water into the pan. Continue cooking at high heat until water is boiling vigorously and reduced by about half. Turn heat down to med-low and continue cooking until water is at least 90% gone.
This makes the crepe filling. The crepe filling can be frozen and used later if needed. This should make proper amount of filling for about 8 crepes.
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Crepes:
Use a blender to mix all the ingredients (milk, eggs, flour, salt). Mix them very well. Pour into a bowl and let stand for 15-20 minutes before using.
Heat a good non-stick skillet up to very hot (or use regular skillet and cooking spray if you don't have a good non-stick skillet). Pour enough mixture into the bowl to just coat bottom (barely). Pick up skillet as you are pouring and turn around to get it to spread to edges of the skillet.
Note: if you pour too much (make too thick), the crepe will not stay in one piece well when you try to flip it.
It cooks for at least a few minutes on first side to make sure its dry and complete. Very carefully use spatula to work around edges to loosen up, then pull up enough to get your hands on edge of crepe (without touching pan of course) and flip it over gently to keep intact.
Mixture should make about 8 crepes.
Number of Servings: 8
Recipe submitted by SparkPeople user KINGTERMITE.
In a skillet, heat the margarine until sizzling hot. Add onions and garlic and saute until starting to soften and turn a bit translucent (about 3 minutes).
Add carrots and saute for about another 3 minutes.
Add cabbage, ham and fresh ground black pepper and saute until cabbage is wilted (another 5-7 minutes).
Mix garlic powder in to 1 cup of water, then pour garlic water into the pan. Continue cooking at high heat until water is boiling vigorously and reduced by about half. Turn heat down to med-low and continue cooking until water is at least 90% gone.
This makes the crepe filling. The crepe filling can be frozen and used later if needed. This should make proper amount of filling for about 8 crepes.
--------------
Crepes:
Use a blender to mix all the ingredients (milk, eggs, flour, salt). Mix them very well. Pour into a bowl and let stand for 15-20 minutes before using.
Heat a good non-stick skillet up to very hot (or use regular skillet and cooking spray if you don't have a good non-stick skillet). Pour enough mixture into the bowl to just coat bottom (barely). Pick up skillet as you are pouring and turn around to get it to spread to edges of the skillet.
Note: if you pour too much (make too thick), the crepe will not stay in one piece well when you try to flip it.
It cooks for at least a few minutes on first side to make sure its dry and complete. Very carefully use spatula to work around edges to loosen up, then pull up enough to get your hands on edge of crepe (without touching pan of course) and flip it over gently to keep intact.
Mixture should make about 8 crepes.
Number of Servings: 8
Recipe submitted by SparkPeople user KINGTERMITE.
Nutritional Info Amount Per Serving
- Calories: 154.5
- Total Fat: 4.3 g
- Cholesterol: 80.3 mg
- Sodium: 366.4 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.3 g
- Protein: 10.0 g
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