Hawaiian Crepes

The sun has been out and shining. It's still pretty darn cold out, but it's given me hope that spring might possibly be around the corner!!  I know that I am more than tired of the cold weather, so that sunlight is going to motivate me to hold on for the warmer weather!  It seemed fitting that we have Hawaiian Crepes for dinner, which also makes me think of warm sunshine and sandy beaches.  I've never made this recipe before, so it's not like I have an attachment to the recipe and Hawaii or anything - it's just what they are called.  Here's the recipe:

Hawaiian Crepes
Makes: 4 large crepes or 8 smaller crepes

Crepe Batter:
1 cup flour
2 large eggs
2 Tbsp melted butter
Pinch of salt
3/4 cup low-fat milk
1/2 cup water
Crepe Filling:
1/2 Tbsp butter, plus more for cooking crepes
4 oz. deli ham, cut into strips
2 cups dices pineapple
1 jalapeno pepper, minced
1 cup low-fat ricotta cheese
Salt/Pepper to taste

To make batter:  Combine the flour, eggs, melted butter and salt in a large mixing bowl.  Gradually add the milk, then the water, whisking to prevent any lumps.
To make filling:  Heat the butter in a medium nonstick skillet over medium heat.  Add the ham, pineapple and jalapeno and cook for 4-5 minutes, until the ham is lightly browned on the edges and the pineapple is softened.  Remove from the heat, stir in the ricotta and season with salt and pepper.
Heat a 12" nonstick skillet over medium heat.  Add enough butter to coat then pour in about 2 tablespoons of the crepe batter, swirling and tilting the pan so that the batter covers the entire surface with a thin film.  Cook on the first side for 1-2 minutes, until the bottom takes on a deep brown color.  Flip the crepe and spoon in some of the ricotta-ham mixture.  Cook for 1-2 minutes, until brown and crisp on the bottom.  Fold the crepe over the stuffing and slide onto a plate.
Repeat.

370 calories, 18 g fat, 390 mg sodium
Recipe from - Cook This Not That: Easy & Awesome 350-Calorie Meals

If using for dessert crepes, add 2 tablespoons of sugar to the batter.

 

Side note:  The girls used the leftover raspberry pudding dessert (previous post) to fill the extra crepes.  It looked pretty tasty!