Savory Crepes (Printable Version)

Thin French crepes with melted cheese, ham and fresh spinach, baked until golden and bubbly.

# What You'll 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 oz 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

# Directions:

01 - Whisk flour and salt in a large bowl. Create a well in the center, crack in the eggs, and gradually incorporate milk and melted butter. Whisk until completely smooth with no lumps. Allow the batter to rest for 10 minutes.
02 - Warm a nonstick crepe pan or skillet over medium heat. Lightly coat the surface with melted butter using a pastry brush.
03 - Pour approximately 1/4 cup of batter into the heated pan, immediately swirling and tilting to create a thin, even layer covering the bottom. Cook for 1-2 minutes until the edges begin to lift and the bottom appears lightly golden. Flip carefully and cook for an additional 30 seconds. Transfer to a plate and continue with the remaining batter.
04 - Preheat your oven to 350°F.
05 - Layer a few slices of ham, a generous handful of spinach, and a sprinkling of grated cheese onto 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 them up neatly. Place the filled crepes in a baking dish in a single layer. Distribute any remaining cheese evenly over the top.
07 - Bake for 8-10 minutes, or until the cheese has completely melted and the crepes are heated throughout.
08 - Serve immediately while hot, optionally garnished with additional fresh spinach leaves or accompanied by a simple side salad.

# Expert Tips:

01 -
  • The filling possibilities are endless once you master the basic batter
  • They come together faster than you'd think for something so impressive
02 -
  • The resting period for the batter is non-negotiable for tender results
  • Your first crepe will almost always be a disaster, consider it a test run
03 -
  • Stack cooked crepes between sheets of parchment paper to prevent sticking
  • A small offset spatula helps fold them without tearing the delicate edges

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