Savory Crepes with Cheese Spinach (Printable)
Delicate thin crepes filled with melted Gruyère, fresh spinach, and savory ham for any meal.
# 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
05 - 1/4 teaspoon salt
→ Savory Filling
06 - 1 cup Gruyère or Swiss cheese, grated
07 - 6 ounces 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
# Directions:
01 - Whisk together flour and salt in a large bowl. Create a well in the center, crack in the eggs, and gradually incorporate milk and melted butter until smooth. Allow the batter to rest for 10 minutes to relax the gluten.
02 - Heat a nonstick skillet over medium heat and lightly brush with melted butter. Pour approximately 1/4 cup batter into the pan, tilting and swirling to create a thin, even layer. Cook for 1-2 minutes until the edges begin to lift and the bottom turns golden. Flip and cook for an additional 30 seconds. Transfer to a plate and repeat until all batter is used.
03 - Set oven to 350°F for final baking.
04 - Layer ham slices, a handful of spinach, grated cheese, and a dollop of crème fraîche onto each crepe. Season generously with freshly ground black pepper.
05 - Fold each crepe into quarters or roll into cylinders. Arrange seam-side down in a baking dish. Scatter any remaining cheese over the top.
06 - Bake for 8-10 minutes until the cheese is thoroughly melted and the crepes are heated through. Serve immediately while hot.
# Expert Tips:
01 -
- The batter comes together in minutes and rests while you prep the filling, so there is virtually no active waiting time
- These crepes strike that perfect balance between rich and light, making them equally welcome at a lazy brunch or an elegant weeknight dinner
02 -
- The resting period for the batter is non-negotiable, I have tried skipping it and ended up with tough, rubbery crepes that refused to cook evenly
- Your first crepe will almost always be a disaster, consider it a test run for the pan temperature and batter thickness, then adjust accordingly
03 -
- Use a 8-inch pan for the most manageable size, anything larger becomes unwieldy to flip and anything smaller feels like too much work for too little payoff
- Grate your own cheese instead of buying pre-grated, the texture and melt are dramatically better