Savory Crepes With Cheese Ham (Printable)
Thin French crepes filled with melted cheese, ham, and spinach, baked until golden and bubbly.
# What You'll Need:
→ Crepe 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
→ 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
# How to Make It:
01 - Whisk together 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 nonstick crepe pan over medium heat, lightly buttered. Pour 1/4 cup batter, swirling to create thin layer. Cook 1-2 minutes until edges lift and golden, flip 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, top with remaining cheese.
06 - Bake 8-10 minutes until cheese melts and crepes are heated through. Serve hot.
# Expert Advice:
01 -
- The savory filling hits that perfect spot between comfort food and something slightly elegant
- You can make the batter ahead and keep it in the fridge for up to two days
- These crepes work for breakfast, brunch, or a surprisingly cozy weeknight dinner
02 -
- The first crepe is almost always a throwaway, so do not worry if it sticks or tears, the pan needs that first one to season itself
- Letting the batter rest is nonnegotiable, it eliminates lumps and produces that signature tender, delicate texture
03 -
- Room temperature ingredients blend more easily and create a smoother batter
- If the batter seems too thick after resting, add milk one tablespoon at a time until it reaches the consistency of heavy cream