Ham And Spinach Crepes

• 1-1/2 cups milk
• 1 cup water
• 5 large eggs
• 1/4 cup canola oil
• 2 cups all-purpose flour
• 1 package (8-1/2 ounces) cornbread/muffin mix
• 4 green onions, chopped
• 2 tablespoons butter
• 1 pound finely chopped fully cooked ham
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 packages (8 ounces each) reduced-fat cream cheese, cubed
• 2 tablespoons Dijon mustard
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 3/4 cup dry bread crumbs
• 2 tablespoons butter, melted
• 2 tablespoons grated Parmesan cheese

1. In a large bowl, whisk the milk, water, eggs and oil. Combine flour and cornbread mix; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
2. For filling, in a large skillet, saute onions in butter until tender. Add the ham, spinach, cream cheese, mustard, nutmeg and pepper. Cook and stir until cheese is melted. Remove from the heat; keep warm.
3. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed.
4. Spoon about 3 tablespoons of filling down the center of 22 crepes (save remaining crepes for another use). Roll up and place seam side down in two 13x9-in. baking dishes. Cover and refrigerate overnight.
5. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 20 minutes.
6. Combine topping ingredients. Remove foil; sprinkle topping over crepes. Bake 5 minutes longer or until heated through.

milk, water, eggs, canola oil, flour, mix, green onions, butter, fully cooked ham, spinach, cream cheese, mustard, ground nutmeg, pepper, bread crumbs, butter, parmesan cheese

Taken from www.tasteofhome.com/recipes/ham-and-spinach-crepes/ (may not work)