* Exported from MasterCook *

                       Corn Crepes with Mapled Ham

Recipe By     : Weight Watchers Magazine, June 1985, page 36
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers 3 Points per serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                Corn Crepes
  1              pound  lean ham slices -- thinly sliced
  2        tablespoons  maple syrup -- plus 2 teaspoons

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.

Mapled Ham:

2. Preheat oven to 350º 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. 

Description:
  "3 Points per serving"
Source:
  "Shared by Pamela S"
Yield:
  "32 crepes"

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

Per serving: 158 Calories (kcal); 5g Total Fat; (31% calories from fat); 13g Protein; 
13g Carbohydrate; 55mg Cholesterol; 913mg Sodium
Food Exchanges: 1/2 Grain Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 
0 Other Carbohydrates

NOTES : ***Corn Crepes*** -- need only 1/2 recipe, * see note 
The crepes can be made the day before the party, if desired, and wrapped in plastic 
wrap until ready to reheat. 
Makes 8 servings, 4 crepes each. 

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