Ingredients
1 cup whole milk1 large egg1 tablespoon canola oil2/3 cup all-purpose flour1/4 teaspoon baking powder1/4 teaspoon saltFILLING:2 tablespoons butter3 tablespoons all-purpose flour1-1/4 cups milk2/3 cup shredded Swiss cheese1/2 teaspoon salt1/8 teaspoon pepperPinch ground nutmeg2 drops hot pepper sauce2 cups diced fully cooked ham5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
Preparation
In a bowl, combine milk, egg and oil; mix well. Combine flour, baking powder and salt; add to milk mixture and mix until smooth. Heat a lightly greased 8-in. skillet; add 1/4 cup batter. Lift and turn pan to evenly coat the bottom. Cook until lightly browned; turn and brown the other side. Place each crepe in a greased muffin cup or custard cup, arranging the top edge in flutes. Place a small ball of foil in the center of each cup to hold the shape. Bake at 350° for 10 minutes. Remove foil.
Meanwhile, for filling, melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook until thickened, about 2 minutes. Add cheese, salt, pepper, nutmeg and hot pepper sauce; stir until smooth. Stir in ham and spinach; heat through. Spoon into the hot crepe cups and serve immediately.
