Crepas De Jamon

Ingredients:

• 3/4 cup all-purpose flour
• 2/3 cups milk
• 2 eggs
• 4 Tbsp. Country Crock® Spread, divided
• 1-1/2 cups chopped ham
• 1 cup chopped onion
• 2 cups shredded Monterey Jack cheese (about 8 oz.), divided
• For Sauce
• 1/4 cup Country Crock® Spread
• 2 Tbsp. all-purpose flour
• 2 cups milk
• 1/4 tsp. salt

Directions:

1. Preheat oven to 400°. Spray 13 X 9-inch baking dish with nonstick cooking spray; set aside.
2. Combine 3/4 cup flour, 2/3 cup milk, eggs and 2 tablespoons melted Country Crock® Spread in large bowl; set aside.
3. Melt 2 tablespoons Spread in 10-inch nonstick skillet over medium-high heat and cook ham with onion, stirring frequently, 5 minutes or until golden. Remove ham and onion and set aside.
4. Pour about 3 tablespoons crepe batter into same skillet, tilting skillet to spread into large circle. Cook, turning once, 2 minutes or until lightly golden. Remove crepe, cover and set aside. Repeat with remaining batter to make 8 crepes.
5. Stir 1 cup cheese into ham mixture. Fill crepes with ham mixture. Fold each in half, then in quarters. Arrange in in prepared baking dish, overlapping crepes.
6. Melt remaining 1/4 cup Spread in same skillet over medium heat. Stir in remaining 2 tablespoons flour and cook, stirring frequently, 2 minutes or until golden. Gradually add milk, stirring constantly, and cook 2 minutes or until sauce thickens. Season, if desired, with black pepper. Pour sauce over crepes, then top with remaining 1 cup cheese.
7. Bake 20 minutes or until golden and bubbling. Garnish, if desired, with cilantro.

• TIP: Use corn tortillas instead of crepes.