Savory Spinach, Ham & Cheese Crepes
Ingredients
For the Crepes:
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tbsp melted butter (plus more for the pan)
1/4 tsp salt
For the Filling:
1 cup fresh spinach (roughly chopped)
1 cup shredded mozzarella or Gruyère cheese
4–6 thin slices of ham (cut into strips)
Freshly ground black pepper, to taste
Instructions
1. Make the Crepe Batter:
In a bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth.
Let the batter rest for at least 20–30 minutes (or up to overnight in the fridge).
2. Cook the Crepes:
Heat a non-stick or crepe pan over medium heat and lightly butter it.
Pour in about 1/4 cup of batter and swirl to coat the pan in a thin layer.
Cook for 1–2 minutes until the bottom is lightly golden, then flip and cook the other side for another minute.
Repeat with the remaining batter, stacking finished crepes on a plate and covering with a towel to keep warm.
3. Prepare the Filling:
In a small skillet, lightly sauté the chopped spinach in a touch of olive oil or butter just until wilted (1–2 minutes). Set aside.
Place each crepe back in the pan or on a griddle over low heat.
Add a bit of cheese, ham, and spinach on one half. Season with black pepper.
Fold the crepe in half, then fold again into a triangle. Press gently to melt the cheese slightly and crisp the crepe edges.
4. Serve:
Stack the warm, golden-brown crepes on a simple white plate.
Let a bit of cheese ooze out for that tempting look.
Garnish with a few fresh spinach leaves and serve on a rustic woven tablecloth with a small fork on the side.
Let natural light highlight the crispy texture, melted cheese, and vibrant filling.
These crepes are the epitome of comfort and elegance. Want a quick béchamel or Dijon cream sauce to drizzle over them?