Ingredients
1 1/2 c. nonfat milk
1 c. all-purpose flour
3 eggs
1 package frozen chopped spinach
1 jar Pace® Mexican Four Cheese Salsa con Queso
8 slice smoked fully cooked ham
1 c. Pace® Picante Sauce
4 oz. shredded Cheddar cheese (about 1 cup)
Preparation
Step 1Place the milk, flour, and eggs in a blender. Cover and blend until the mixture is smooth. Refrigerate for 30 minutes.Step 2Stir the spinach and salsa con queso in a medium bowl.Step 3Pour about 3 tablespoons batter into a hot, greased, nonstick skillet or crêpe pan, swirling the skillet to spread the batter over the bottom of the skillet. Cook for 1 minute or until the crêpe is golden on both sides. Remove the crêpe from the skillet. Repeat, making 16 crêpes in all and stacking the cooked crêpes.Step 4Place 1/2 slice ham on each crêpe. Top each with 3 tablespoons spinach mixture. Roll up the crêpes around the filling. Place the filled crêpes seam-side down in 2 (2-quart) shallow microwave-safe baking dishes. Top with the picante sauce and cheese.Step 5Microwave, one dish at a time, on HIGH for 2 minutes or until the cheese is melted.Step 6Tip: The chill time is important for this recipe because it allows the bubbles in the batter to subside, which makes the crêpes less likely to tear during cooking.
