Savory Crepes With Cheese Spinach (Printable)
Thin French pancakes filled with melted cheese, spinach and optional ham. Bake until golden and bubbly for a satisfying meal any time of day.
# What You Need:
→ Crepes Batter
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups milk
04 - 2 tablespoons unsalted butter, melted (plus extra for cooking)
05 - 1/4 teaspoon salt
→ Savory Filling
06 - 1 cup Gruyère or Swiss cheese, grated
07 - 6 oz cooked ham, thinly sliced
08 - 1 cup baby spinach, washed and chopped
09 - 1/2 cup crème fraîche or sour cream
10 - Freshly ground black pepper to taste
# Steps:
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, lightly buttered. Pour 1/4 cup batter, swirling to coat bottom thinly. Cook 1-2 minutes until edges lift and golden, flip 30 seconds. Repeat with remaining batter.
03 - Preheat oven to 350°F for final baking.
04 - Layer ham slices, 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 with remaining cheese. Bake 8-10 minutes until cheese melts and crepes are heated through.
06 - Serve immediately, garnished with fresh spinach or accompanied by side salad if desired.
# Expert Hints:
01 -
- These crepes strike that perfect balance between elegant comfort food and something you can actually throw together on a Tuesday night
- The filling possibilities are endless but this ham and cheese version hits that nostalgic spot while feeling sophisticated enough for company
02 -
- Letting the batter rest is not optional it is the difference between tough rubbery crepes and ones that drape elegantly over the filling
- Your first crepe will almost always be a throwaway consider it your pan seasoning sacrifice
03 -
- Use a 8 inch skillet for the most consistent size and shape
- Room temperature ingredients prevent the butter from solidifying into tiny flakes in the batter