Savory Crepes Ham Cheese Spinach (Printable)
Thin French crepes stuffed with melted Gruyère, savory ham, and fresh spinach. Bake until golden and bubbly for a comforting meal any time of day.
# 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 tablespoons (30 g) unsalted butter, melted (plus more for cooking)
05 - 1/4 teaspoon salt
→ Savory Filling
06 - 1 cup (100 g) Gruyère or Swiss cheese, grated
07 - 6 oz (170 g) cooked ham, thinly sliced (optional)
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
# How-to Steps:
01 - Whisk flour and salt in a large bowl. Create a well in center, add eggs, then gradually whisk in milk and melted butter until smooth. Let batter rest 10 minutes.
02 - Heat a nonstick crepe pan over medium heat, lightly buttered. Pour 1/4 cup batter, swirling to coat bottom thinly. Cook 1-2 minutes until edges lift and bottom golden. Flip 30 seconds. Transfer to plate. Repeat with remaining batter.
03 - Preheat oven to 350°F.
04 - Layer ham slices (if using), spinach, cheese, and crème fraîche on each crepe. Season with black pepper. Fold into quarters or roll up.
05 - Arrange crepes in baking dish, sprinkle remaining cheese on top. Bake 8-10 minutes until cheese melts and crepes heated through.
06 - Serve hot, garnished with fresh spinach or paired with side salad if desired.
# Expert Pointers:
01 -
- These crepes transform basic ingredients into something that feels like restaurant quality comfort food
- The batter comes together in minutes but impresses everyone at the table
02 -
- The resting period for batter is nonnegotiable for tender crepes
- Your first crepe is almost always a trial run, do not be discouraged
03 -
- A 8 inch skillet is the ideal size for even cooking
- Melted butter in the pan is superior to cooking spray