Weekend Herb Blogging is being hosted by Joannas Food this week.
Make sure and check for the WHB roundup around next Monday.
If you wish to learn more about WHB visit Kalyn’s Kitchen.
I might be in a herbal rut. I am blogging about parsley again this week. I threw the herb in some ham crepes recently and was pleased with the outcome. They make a good light lunch or brunch.
First make your crepes. My recipe is low fat.
Basic Low Fat Crepes
1 cup skim milk
3/4 cup all purpose flour
1/8 teaspoon salt
Put all in a blender and blend to smooth. Allow to sit about 20 minutes before using. Heat a nonstick skillet sprayed with cooking spray until hot. In batches of 1/8 cup fill the pan and swirl the batter so that it is even in the pan. Cook until edges look dry then flip with a spatula. Cook underside until dry then slide the crepe onto a plate and repeat procedure until all batter is used. These freeze well if wrapped with wax paper between them.
Next make your filling
2 each spring onions chopped
1 clove minced garlic
1 cup chicken broth
3 tablespoons fresh chopped parsley
1 cup diced cooked ham
1 tablespoon cornstarch ( 1 to 2 )
grated low fat swiss cheese to taste
Wipe out your pan and spray lightly. Cook onion and garlic until soft then pour in broth. Add the ham and parsley and simmer about 5 minutes. Mix the cornstarch with about 3 tablespoon cold water and pour into the broth. Bring to a boil and cook until thick. Divide mixture between warm crepes and top with cheese to taste. Roll and place on plate seam side down to serve.
Enjoy, low fat and pretty good too.