Savory Crepes with Ham and Cheese (Printable)

Delicate French crepes with ham, cheese, spinach, and cream filling. Ideal for any meal.

# What goes in:

→ 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

# Directions:

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 crepe pan over medium heat, lightly brush with butter. Pour 1/4 cup batter, swirling to coat bottom thinly. Cook 1-2 minutes until edges lift and golden. Flip and cook 30 seconds. 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.
05 - Fold crepes into quarters or rolls. Arrange in baking dish and sprinkle remaining cheese on top.
06 - Bake for 8-10 minutes until cheese melts and crepes are heated through.
07 - Serve immediately, garnished with fresh spinach or paired with side salad if desired.

# Expert Advice:

01 -
  • The way the crème fraîche mellows into the Gruyère creates this incredible velvety sauce that feels luxurious without being heavy
  • You can fill them with whatever you have on hand, making them perfect for cleaning out the fridge after a long week
02 -
  • The resting time for the batter isn't optional, I've tried skipping it and the crepes turn out tough with tiny holes throughout
  • Don't overfill the crepes or they'll burst when you try to fold them, a little less filling goes a long way
03 -
  • Use the back of a spoon to spread the batter if your swirling technique isn't perfect yet
  • Butter your pan between every third crepe, not every single one, or they'll start tasting greasy

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