Ham Gruyere & Spinach Crepes
Ham, gruyere, and spinach crêpes are one of those simple-but-fancy meals that feel just as perfect for brunch as they do for an easy dinner. Tender, thin crêpes are folded around salty ham, melty nutty gruyere cheese, and soft sautéed spinach — comforting, savory, and a little bit elegant without trying too hard. Serve them with a simple salad and a bottle of wine and your guests will swear you’ve gone full French bistro.
What are Crepes?
Crêpes are ultra-thin, delicate pancakes that originated in France and can be filled with either sweet or savory ingredients. Unlike fluffy American pancakes, crêpes are soft, lightly crisped at the edges, and flexible enough to roll or fold around fillings like cheese, ham, spinach, fruit, or chocolate. They’re cooked quickly in a lightly buttered pan and feel a little bit fancy, even though they’re actually very simple to make at home.
Are Crepes Easy To Make?
Making crêpes is simple: just whisk together milk, eggs, flour, a little butter, and a pinch of salt until the batter is smooth and thin. Heat a nonstick pan with a touch of butter, then pour in a small amount of batter and swirl the pan so it coats the bottom in a thin layer. Cook for about a minute until lightly golden, flip, and cook the other side. Stack them up as you go — they’re ready to fill and enjoy!
First Make the Crepes
Then Add The Filling of Your Choice
Today We Are Making Ham, Gruyere & Spinach Crepes
Ham, Gruyere & Spinach Crepes
Ingredients
Method
- Prepare the crepe batter by placing the eggs in a bowl and gradually adding the milk; mix with a whisk, then add the flour and the melted butter. Stir until you get a smooth and homogeneous mixture, then add the salt and let it rest for 10 minutes.
- Heat a non-stick pan with a diameter of 10 inches and, using a ladle, place a little crepe batter in the center with a rotational movement of the pan, or with the help of a spoon, spread the batter evenly over the entire bottom; cook for about 1 minute, then carefully flip the crepe with a small spatula and cook on the other side. Proceed in the same manner to make 8 crepes
- Remove carefully from pan and layer crepes on top of one another on a plate
- You can cover these with saran wrap and store in the refrigerator until you are ready to make the filling
- For the crepe filling, heat a 12" skillet over medium heat. Add the olive oil and shallots. Cook the shallots until translucent, about 3 minutes.
- Add the spinach to the shallots and cook until soft, another 3 minutes. Season with salt and pepper. Remove to a covered bowl to keep warm.
- Place each crepe on a clean work surface and sprinkle 1/8 of the shredded gruyere cheese over the center of the crepe.
- Place some of the warm spinach mixture on top of the cheese, add 2 slices of ham. Close the crepe by rolling in a cannoli shape and placing seam side down on a plate. Continue until all crepes are filled.
- Serve and Enjoy!
