Ingredients
3/4
cup all-purpose flour
1/4
teaspoon baking powder
1/4
teaspoon salt
1
cup milk
1
tablespoon butter, melted
1
egg
2
tablespoons butter
1
package (8 oz) fresh mushrooms, thinly sliced
1
package (8 oz) diced ham
3
cups lightly packed fresh baby spinach (from 5-oz package)
1
cup (4 oz) shredded Swiss cheese (from 8-oz package)
Preparation
In medium bowl, mix flour, baking powder and salt. Beat in milk, 1 tablespoon melted butter and the egg with whisk just until smooth.
Heat 7- or 8-inch nonstick skillet or crepe pan over medium heat. Lightly grease skillet with oil. Pour 1/4 cup batter into skillet, immediately tilting pan so batter covers bottom. Cook until edges are lacy and center is set. Turn; cook until golden brown.
Stack crepes, placing waxed paper between each; cover with foil to keep warm.
In 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 2 to 3 minutes or until tender. Stir in ham and spinach; cook 2 to 3 minutes longer or until spinach is slightly wilted. Remove from heat. Stir in cheese.
Spoon about 1/2 cup mushroom-ham mixture down center of each crepe; roll up. Serve immediately.
