Savory Crepes with Ham and Cheese (Printable)
Thin French crepes stuffed with cheese, ham, spinach and creamy topping
# Ingredient List:
→ 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
# How to Make:
01 - Whisk flour and salt in a large bowl. Create a well in center, add eggs, then gradually incorporate milk and melted butter until smooth. Rest batter for 10 minutes.
02 - Heat a 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 bottom is golden. Flip and cook 30 seconds. Repeat with remaining batter.
03 - Preheat oven to 350°F for final baking step.
04 - Layer ham slices, spinach, cheese, and crème fraîche on each crepe. Season with black pepper to taste.
05 - Fold crepes into quarters or roll tightly. Place in baking dish and sprinkle remaining cheese over top.
06 - Bake 8-10 minutes until cheese melts and crepes are heated through. Serve hot, optionally garnished with fresh spinach or side salad.
# Helpful Tips:
01 -
- These crepes transform simple ingredients into something that feels like a French bistro dinner
- The batter comes together in minutes but makes you look like you spent hours
- You can fill them with whatever you have in the fridge and they still turn out elegant
02 -
- The resting time for batter is not optional it prevents rubbery crepes
- Your first crepe will almost always be a mess consider it a test run for temperature
- Do not overload the crepes or they will tear when you try to fold them
03 -
- Use a 8 inch pan for the thinnest most delicate crepes
- Warm your crème fraiche slightly so it spreads easily
- Grate your own cheese instead of buying pre grated for better melting