Savory Crepes Filled With Cheese Ham Spinach (Printable)

Delicate thin crepes filled with savory cheese, ham, and spinach cream filling

# What You'll Need:

→ Crepes Batter

01 - 1 cup (125 g) all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups (300 ml) milk
04 - 2 tbsp (30 g) unsalted butter, melted (plus more for cooking)
05 - 1/4 tsp salt

→ Filling

06 - 1 cup (100 g) Gruyère or Swiss cheese, grated
07 - 6 oz (170 g) cooked ham, thinly sliced
08 - 1 cup (100 g) baby spinach, washed and roughly chopped
09 - 1/2 cup (120 ml) crème fraîche or sour cream
10 - Freshly ground black pepper, to taste

# Step-by-step:

01 - In a large bowl, whisk together flour and salt. Make a well in the center and add eggs. Gradually whisk in milk and melted butter until smooth and lump-free. Let the batter rest for 10 minutes.
02 - Heat a nonstick crepe pan or skillet over medium heat. Lightly brush with melted butter. Pour about 1/4 cup batter into the pan, swirling to coat the bottom in a thin, even layer. Cook for 1-2 minutes until edges lift and bottom is lightly golden. Flip and cook another 30 seconds. Transfer to a plate and repeat with remaining batter.
03 - Preheat oven to 350°F (175°C).
04 - Place a few slices of ham, a handful of spinach, and a sprinkle of cheese on each crepe. Add a spoonful of crème fraîche and season with black pepper.
05 - Fold crepes into quarters or roll up. Arrange in a baking dish. Sprinkle any remaining cheese on top.
06 - Bake for 8-10 minutes, until cheese melts and crepes are warmed through.
07 - Serve hot, garnished with extra spinach or a side salad if desired.

# Expert Advice:

01 -
  • These elegant crepes transform humble ingredients into something that feels like a special occasion
  • The filling possibilities are endless, making this a recipe you will return to again and again
  • They come together faster than you might think, perfect for weeknight dinners or lazy weekend brunches
02 -
  • The first crepe is almost always a throwaway, so do not worry if it sticks or tears while you get the heat and batter amount just right
  • Letting the batter rest is not optional, it is the secret to tender crepes that will not tear when you fold them
03 -
  • Warm your milk slightly before adding it to the batter, everything blends together more smoothly
  • If the batter seems too thick after resting, add a tablespoon of milk until it reaches the consistency of heavy cream

Go back