Ham Crepes

From cooks.com. The kids actually ate them! I used turkey lunchmeat and mozzarella cheese, and ranch-flavored breadcrumbs.

2 eggs, slightly beaten
2/3 c. milk
1/4 c. flour
1/4 tsp. salt

Beat all in small bowl until smooth. Refrigerate bowl covered 2 hours. Heat crepe pan or small fry pan and butter it. Use 3 tablespoons mixture for each crepe. Turn to brown.

FILLING:

1/2 c. sour cream
3 green onions, finely chopped
1/4 tsp. Dijon mustard
1/4 tsp. salt
Dash of pepper
1 1/2 c. shredded cheddar
12 oz. thinly sliced ham
1/3 c. bread crumbs
3 tbsp. butter, melted

Mix sour cream, green onions, mustard, salt and pepper. Set aside. On each crepe, sprinkle cheddar cheese, put on ham (2 slices per), then a heaping tablespoon sour cream mixture. Roll up. Mix crumbs and butter and sprinkle on top. Bake at 350 degrees for 12 minutes on ungreased baking sheet. Makes 6 to 8 crepes.

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.