Savory French Crepes (Printable)

Thin French crepes stuffed with cheese, ham and 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
05 - 1/4 teaspoon salt

→ 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 to taste

# How To Make:

01 - Whisk 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 a nonstick skillet over medium heat, lightly brushing with butter. Pour 1/4 cup batter, swirling to coat pan bottom. Cook 1-2 minutes until edges lift and bottom is golden. Flip and cook 30 seconds. Transfer to plate. Repeat with remaining batter.
03 - Preheat oven to 350°F.
04 - Layer ham slices, spinach, and cheese on each crepe. Add a spoonful of crème fraîche and season with black pepper. Fold into quarters or roll up.
05 - Arrange crepes in a baking dish. Sprinkle remaining cheese on top. Bake for 8-10 minutes until cheese melts and crepes are heated through. Serve hot.

# Expert Advice:

01 -
  • The batter comes together in minutes but tastes like you studied in Lyon for years
  • You can fill them with whatever cheese and greens are languishing in your fridge
  • Baked until bubbly they transform from simple to celebratory without extra effort
02 -
  • The first crepe is almost always a sacrificial offering don't be discouraged if it tears or sticks
  • Letting the batter rest isn't optional it's what prevents rubbery texture and ensures tender results
  • Room temperature ingredients blend more smoothly reducing lumps in your final batter
03 -
  • Use a 8-inch pan for the most manageable size and easiest flipping
  • Brush your pan with butter between every 2 or 3 crepes for consistent results
  • Grate your own cheese instead of buying pre-grated for better melting

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