Lunch: Ham and Spinach Fiesta Crêpes

These savory crêpes are perfect for brunch or supper. Even better, they can be made earlier in the day and refrigerated — when you're ready to serve, just fill and heat.

This recipe includes superfoods such as:

Spinach

Health benefits of Ham and Spinach Fiesta Crêpes

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 1/2 c. nonfat milk
1 1/3 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)

Instructions

Place the milk, flour, and eggs in a blender. Cover and blend until the mixture is smooth. Refrigerate for 30 minutes.
Stir the spinach and salsa con queso in a medium bowl.
Pour 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.
Place 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.
Microwave, one dish at a time, on HIGH for 2 minutes or until the cheese is melted.
Tip: 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.

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