Savory Crepes with Ham and Cheese (Printable version)

Thin French-style crepes with a warm cheesy filling of ham, spinach and crème fraîche. Perfect for any meal.

# What you'll need:

→ Crepes

01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups milk
04 - 2 tablespoons unsalted butter, melted (plus more for cooking)
05 - 1/4 teaspoon salt

→ Filling

06 - 1 cup Gruyère or Swiss cheese, grated
07 - 6 oz cooked ham, thinly sliced
08 - 1 cup baby spinach, washed and roughly 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 and crack in the eggs. Gradually whisk in milk and melted butter until smooth and lump-free. Let batter rest for 10 minutes to allow gluten to relax.
02 - Place a nonstick crepe pan or skillet over medium heat. Lightly brush the surface with melted butter to prevent sticking.
03 - Pour approximately 1/4 cup batter into the heated pan, immediately tilting and swirling to coat the bottom in a thin, even layer. Cook for 1-2 minutes until edges begin to lift and the bottom appears lightly golden. Flip carefully and cook for an additional 30 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes as they finish.
04 - Preheat oven to 350°F.
05 - Layer a few slices of ham, a handful of spinach, and a sprinkle of grated cheese on each crepe. Add a spoonful of crème fraîche and season with freshly ground black pepper to taste.
06 - Fold each crepe into quarters or roll into cylinders. Arrange the filled crepes in a single layer within a baking dish. Sprinkle any remaining cheese over the top.
07 - Bake for 8-10 minutes, or until the cheese has completely melted and the crepes are heated through.
08 - Serve immediately while hot, optionally garnished with fresh spinach leaves or accompanied by a crisp side salad.

# Expert Advice:

01 -
  • The way the cheese creates these incredible stretchy strands when you take that first bite
  • How something so elegant comes together in under 40 minutes on a weeknight
  • The batter keeps for days in the fridge, meaning instant crepes whenever inspiration strikes
02 -
  • The first crepe is always a throwaway, a sacrifice to the kitchen gods that helps you gauge the heat and batter amount
  • Letting the batter rest is non-negotiable, it allows the flour to fully hydrate and prevents those disappointing tough spots
  • Overfilling seems generous but leads to messy spills, keep fillings modest and you can always add more at the table
03 -
  • Use a 8-inch pan for the most manageable size, anything larger becomes unwieldy to flip
  • Room temperature ingredients prevent the butter from solidifying into tiny lumps when it hits the cold milk and eggs

Return