Savory Crepes with Ham (Print Version)
Thin French-style crepes with cheese, ham and spinach filling
# 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 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
# How-To:
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. Rest batter for 10 minutes.
02 - Heat a nonstick crepe pan over medium heat, lightly brushed with butter. Pour 1/4 cup batter, swirling to coat pan bottom. Cook 1-2 minutes until edges lift and golden. Flip and cook 30 seconds. Transfer to plate. Repeat with remaining batter.
03 - Preheat oven to 350°F.
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 remaining cheese on top. Bake 8-10 minutes until cheese melts and crepes are heated through.
06 - Serve hot, garnished with fresh spinach or accompanied by side salad if desired.
# Expert Advice:
01 -
- The batter comes together in minutes but makes you feel like youve accomplished something impressive
- Savory fillings turn a simple crepe into a complete meal that satisfies everyone at the table
02 -
- Letting the batter rest is nonnegotiable for smooth, tender crepes that dont tear
- The first crepe is always a throwaway test run to get your temperature and swirling technique right
03 -
- A ladle with a lip helps pour consistent amounts of batter into the pan
- Rotating the pan rather than moving the batter gives you more control over the shape