* Exported from MasterCook *

Corn Crepes with Mapled Ham - 3 Points

Recipe By :Weight Watchers
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Brunches & Entertaining


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound baked ham -- thinly sliced
2 tablespoons maple syrup -- plus
2 teaspoons maple syrup
***Corn Crepes*** -- need only 1/2 recipe, * see note
1 cup skim milk
2 eggs
3 tablespoons water
1/2 cup all-purpose flour -- plus
1 tablespoon all-purpose flour -- unbleached
3 3/4 ounces yellow cornmeal -- (about 1/2 cup)
1/2 teaspoon salt
2 tablespoons margarine -- plus
2 teaspoons margarine -- melted

The crepes can be made the day before the party, if desired, and wrapped in plastic wrap until ready to reheat.

Corn Crepes:
1. In medium bowl, beat together first 3 ingredients. Sprinkle in next 3 ingredients; stir to combine. Stir in melted margarine. Cover and let stand 1/2 hour. Over medium heat, heat a griddle or large nonstick skillet; spray with nonstick cooking spray. Spoon batter by 1/2 tablespoons onto griddle, leaving 3" between crepes; with back of spoon, spread batter to make a circle 2" in diameter. Cook crepes about 1 1/2 minutes on first side; turn and cook 1 minute more. Remove crepes to platter and repeat with remaining batter to make 64 crepes in all. Wrap crepes well in plastic wrap and refrigerate until ready to use. Makes 16 servings, 4 crepes each.

Mapled Ham:
2. Preheat oven to 350 degrees F. Arrange crepes in one layer on baking sheet. Roll each ham slice into a cone 1" wide. Top each crepe with one ham cone; drizzle 1/4 teaspoon maple syrup over each. Cover assembled crepes with foil; bake about 8 minutes or until hot. Serve at once. If desired, crepes may be kept warm in a 200 degrees F oven up to 1/2 hour. Makes 8 servings, 4 crepes each.

* Use the other half of the crepe batter to maked Corn Crepes with Smoked Salmon, or only make 1/2 crepe batter.

Serving size (4 crepes)
According to the magazine:
Per serving: 130 Cal, 8g Pro, 4g Fat, 14g Carb, 449mg Sod, ?g Fib
Each serving provides: 1 Pro, 1/2 Brd, 1/2 Fat, 35 Opt. Cal.
Weight Watcher Points: 3

Source:
"Weight Watchers Magazine, June 1985, page 36"
Yield:
"32 crepes"

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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 3/27/99. Shared by Pamela S. on 5/7/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Corn Crepes with Smoked Salmon - 3 Points

Recipe By :Weight Watchers
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Brunches & Entertaining


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup plain yogurt
1 bunch fresh chives -- cut to 2" or 3" lengths
1/2 pound smoked salmon -- sliced into 3" x 1/2" strips, 1/4 ounce each
***Corn Crepes*** -- need only 1/2 recipe, * see note
1 cup skim milk
2 eggs
3 tablespoons water
1/2 cup all-purpose flour -- plus
1 tablespoon all-purpose flour -- unbleached
3 3/4 ounces yellow cornmeal -- (about 1/2 cup)
1/2 teaspoon salt
2 tablespoons margarine -- plus
2 teaspoons margarine -- melted

The crepes can be made the day before the party, if desired, and wrapped in plastic wrap until ready to reheat.

Corn Crepes:
1. In medium bowl, beat together first 3 ingredients. Sprinkle in next 3 ingredients; stir to combine. Stir in melted margarine. Cover and let stand 1/2 hour. Over medium heat, heat a griddle or large nonstick skillet; spray with nonstick cooking spray. Spoon batter by 1/2 tablespoons onto griddle, leaving 3" between crepes; with back of spoon, spread batter to make a circle 2" in diameter. Cook crepes about 1 1/2 minutes on first side; turn and cook 1 minute more. Remove crepes to platter and repeat with remaining batter to make 64 crepes in all. Wrap crepes well in plastic wrap and refrigerate until ready to use. Makes 16 servings, 4 crepes each.

Smoked Salmon:
1. Preheat oven to 350 degrees F. Arrange crepes in one layer on baking sheet; cover with foil. Bake crepes about 8 minutes or until hot. If you are not serving all crepes at once, remove desired number from baking sheet and place on serving tray. Reduce oven temperature to 200 degrees F; cover remaining crepes and return to oven to keep warm, Top each crepe with about 1 1/2 teaspoons yogurt, several chives, and 1 smoked salmon strip. Serve at once. Repeat with remaining crepes. Makes 8 servings, 4 crepes each.

* Use the other half of the crepe batter to maked Corn Crepes with Mapled Ham, or only make 1/2 crepe batter.

Serving size (4 crepes)
According to the magazine:
Per serving: 141 Cal 10g Pro, 6g Fat, 12g Carb, mg Sod (sodium content of smoked salmon varies with each producer, so values are not available), ?g Fib
Each serving provides: 1 Protein, 1/4 Milk, 1/2 Bread, 1/2 Fat, 15 Opt. Cal.
Weight Watcher Points: 3

Source:
"Weight Watchers Magazine, June 1985, page 36"
Yield:
"32 crepes"

- - - - - - - - - - - - - - - - - - -

NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 3/27/99. Shared by Pamela S. on 6/3/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0