Savory Crepes (Print version)
Delicate crepes with gruyère, spinach, ham, finished in oven until melted.
# What you'll need:
→ Crepe Batter
01 - 1 cup (125 g) all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups (300 ml) milk
04 - 2 tbsp (30 g) unsalted butter, melted (plus more for cooking)
05 - 1/4 tsp salt
→ Filling
06 - 1 cup (100 g) Gruyère or Swiss cheese, grated
07 - 6 oz (170 g) cooked ham, thinly sliced (optional, omit for vegetarian)
08 - 1 cup (100 g) baby spinach, washed and roughly chopped
09 - 1/2 cup (120 ml) crème fraîche or sour cream
10 - Freshly ground black pepper, to taste
# Method:
01 - In a large bowl, whisk together flour and salt. Make a well in the center and add eggs. Gradually whisk in milk and melted butter until smooth and lump-free. Let the batter rest for 10 minutes.
02 - Heat a nonstick crepe pan or skillet over medium heat. Lightly brush with melted butter.
03 - Pour about 1/4 cup batter into the pan, swirling to coat the bottom in a thin, even layer. Cook for 1-2 minutes until edges lift and bottom is lightly golden. Flip and cook another 30 seconds. Transfer to a plate and repeat with remaining batter.
04 - Preheat oven to 350°F (175°C).
05 - Place a few slices of ham (if using), a handful of spinach, and a sprinkle of cheese on each crepe. Add a spoonful of crème fraîche and season with black pepper.
06 - Fold crepes into quarters or roll up. Arrange in a baking dish. Sprinkle any remaining cheese on top.
07 - Bake for 8-10 minutes, until cheese melts and crepes are warmed through.
08 - Serve hot, garnished with extra spinach or a side salad if desired.
# Expert advice:
01 -
- The crepe batter comes together in minutes with ingredients you probably already have in your kitchen
- You can fill these with whatever cheese, vegetables, or meats you have on hand for an endlessly customizable meal
02 -
- The resting period for the batter is non-negotiable, because skipping it results in crepes that tear easily and cook unevenly
- Your first crepe almost always fails, so think of it as a test run to adjust your heat and batter quantity
03 -
- Room temperature ingredients blend more easily, so take your eggs and milk out of the fridge about 20 minutes before starting
- If your batter seems too thick after resting, add milk one tablespoon at a time until it reaches the consistency of heavy cream