Ham 'N Eggs Hollandaise; Crepes Florentine - Maxim CM5 Owner's Manual

Ham 'n Eggs Hollandaise

1 batch basic or buckwheat crepes
Sliced boiled ham, circles preferably
Hard-cooked eggs, sliced (or soft scrambled eggs)
Asparagus spears, fresh or frozen, cooked (optional)
Melted butter or margarine
Hollandaise sauce (about 1/4 cup per crepe)
Preheat oven to 350ºF. Assemble desired number of crepes by placing
slice of ham on each crepe, brown side out. Trim ham slice to fit, if
necessary. Arrange 4-5 slices of eggs or one heaping spoonful of
scrambled eggs and 2 or 3 asparagus spears across the center.
Spoon on a coating of Hollandaise sauce. Roll crepe and place seam
side down in buttered baking dish. Brush or drizzle with melted butter.
Bake 10-15 minutes, until hot. Serve with additional warm Hollandaise
sauce or cheese sauce.

Crepes Florentine

10-12 crepes
1 10 oz. package frozen chopped spinach
4 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/8 teaspoon each of nutmeg and pepper
1 cup shredded or diced Swiss cheese (4-5 oz.)
1 teaspoon grated onion
Melted butter or margarine
Parmesan cheese, grated
Preheat oven to 375ºF. Cook spinach and drain well; set aside. Melt
butter in large 2 quart saucepan, remove from heat and add flour,
stirring until well mixed. Add milk, return to heat and stir until smooth
and thickened. Add salt, nutmeg, pepper, cheese, onion and spinach.
Blend well, remove from heat when cheese is melted. On each crepe,
place one heaping tablespoon of spinach filling, brown side of crepe
out. Roll and place seam side down in buttered 9" x 9" baking pan.
Brush or drizzle with melted butter, sprinkle with grated parmesan.
Bake 15-20 minutes or until hot.
Variations: To spinach filling, add finely diced cooked ham or, before
rolling, sprinkle filling with crumbled, crisp bacon.
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