Filling for Cornmeal Crepes Creamed Ham and Cheese 3/10/2007 Special


1 TBSP all purpose flour
1 TBSP butter
1 cup milk
8 oz ham cubed
1 cup Cheezy Does it Cheese (or Velveeta), cut up
1 cup cheddar cheese, grated
10 pkg frozen chopped broccoli, thawed, cooked and drained


In a medium saucepan, melt butter over medium heat and stir in flour. Mix thoroughly. Stir in milk and continue to stir until mixture comes to a boil and thickens. Stir in cheese and continue to cook until cheese melts. Stir in ham and broccoli and cook about a minute until hot through.

To serve, place a cornmeal crepe on a plate and spoon creamed mixture onto one half of it. Fold over and serve. If you are doing silver dollar sized pancakes, sprinkle with finely grated cheddar cheese and place a little salsa in the middle. If you want to turn this into a dessert, spread one half of one side of crepe with jelly of your choice. Fold over twice to make a quarter of a circle. Pour your favorite syrup over and serve. If you wish, you may butter the crepe before adding the jelly.

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