Spinach and Ham Crepes
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INGREDIENTS 1 pound spinach 1 cup boiled ham, finely chopped 3 tablespoons whipping cream Pinch of salt Pinch of nutmeg 1 tablespoon Parmesan cheese (1 tablespoon cornstarch) Discard the stems and heavy veins of the spinach and wash it to remove grains of sand. Cook spinach about 5 minutes in plenty of boiling water. Drain the spinach. Chop the ham finely and place half of it in a blender. Add the spinach, cream, salt and nutmeg. Turn on the motor. (You may need to add a little more cream if the blades of the blender become jammed). Return the mixture to a clean saucepan and add the remainder of the chopped ham. Stir over a low heat. (If the purée appears too thin, add 1 tablespoon cornstarch dissolved in 2 tablespoons cold water and it will thicken immediately.) Spread the ham and spinach purée on a crepe. Fold the crepe into a triangle and place in a buttered ovenproof dish. Dot the crepes with butter and sprinkle with Parmesan cheese. Heat for 15 minutes in a preheated 400 degree oven. Allow the cheese to brown slightly under the broiler. May be served with a  Mornay  or  Hollandaise Sauce. Makes 8 crepes