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
Make the Crepe 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.Â
Fill the Crepes
- 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!
