Savory Crepes with Ham (Printable)
Thin French crepes filled with melted cheese, ham, and spinach, baked until golden and bubbly.
# What You Need:
→ Crepe Batter
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups milk
04 - 2 tablespoons unsalted butter, melted
05 - 1/4 teaspoon salt
→ Filling
06 - 1 cup Gruyère or Swiss cheese, grated
07 - 6 ounces cooked ham, thinly sliced
08 - 1 cup baby spinach, washed and roughly chopped
09 - 1/2 cup crème fraîche or sour cream
10 - Freshly ground black pepper, to taste
# How To Cook:
01 - Whisk flour and salt in a large bowl. Create a well in center, add eggs, and gradually whisk in milk and melted butter until smooth. Rest batter for 10 minutes.
02 - Heat nonstick pan over medium heat, brush with butter. Pour 1/4 cup batter, swirl to coat bottom thinly. Cook 1-2 minutes until edges lift and bottom golden. Flip 30 seconds. Transfer to plate. Repeat.
03 - Preheat oven to 350°F.
04 - Layer ham slices, spinach, cheese, crème fraîche, and black pepper on each crepe.
05 - Fold crepes into quarters or rolls. Arrange in baking dish, sprinkle remaining cheese on top.
06 - Bake 8-10 minutes until cheese melts. Serve hot, garnished with extra spinach or side salad if desired.
# Expert Tips:
01 -
- The batter comes together in minutes and actually improves with a short rest, meaning less stress when you are cooking
- You can fill them with whatever you have in the fridge, making them perfect for using up bits and pieces
02 -
- The first crepe is almost always a disaster, so consider it your test run and do not get discouraged
- Letting the batter rest is not optional, it is the difference between tough, rubbery crepes and delicate ones
03 -
- Use a 8-inch pan for the most manageable size, though you can go smaller or larger depending on your preference
- Stack cooked crepes between sheets of parchment paper so they do not stick together while you finish the batch