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Spinach Crepes with Ham and Egg Filling

Close-up of folded Spinach Crepes with Ham and Egg Filling served on a white plate.
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Make thin, green spinach crepes and fill them with diced ham and soft scrambled eggs for a satisfying savory meal.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 large eggs
  • 1/2 cup fresh spinach leaves
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted, plus more for cooking
  • 1 cup diced cooked ham
  • 4 large eggs (for filling)
  • 1/4 cup heavy cream
  • 1/4 cup shredded Gruyère cheese
  • 1 tablespoon chopped fresh chives
  • Pinch of black pepper

Instructions

  1. Prepare the batter: Combine flour, milk, 2 eggs, spinach, salt, and melted butter in a blender. Blend until completely smooth and the batter is uniformly green.
  2. Rest the batter for at least 30 minutes in the refrigerator. This helps the crepes cook thinner.
  3. Heat an 8-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter.
  4. Pour about 1/4 cup of batter into the hot pan, quickly tilting the pan to spread the batter thinly across the bottom. Cook for 1 to 2 minutes until the edges look dry.
  5. Flip the crepe and cook the second side for about 30 seconds. Slide the finished crepe onto a plate. Repeat with the remaining batter, buttering the pan lightly between crepes.
  6. Prepare the filling: In a separate skillet, melt a small amount of butter over medium-low heat. Whisk the 4 filling eggs with heavy cream, salt, and pepper. Cook slowly, stirring gently, until the eggs are soft and just set (soft scrambled).
  7. Stir the diced ham, Gruyère cheese, and chives into the scrambled eggs. Cook until the cheese melts slightly.
  8. To assemble: Place one spinach crepe on a flat surface. Spoon about 1/4 of the ham and egg filling down the center.
  9. Fold the sides of the crepe inward over the filling, then fold the bottom edge up to enclose the filling, creating a neat package or roll.
  10. Serve immediately.

Notes

  • For very thin crepes, strain the batter through a fine-mesh sieve after blending to remove any remaining spinach bits.
  • If you prefer a firmer egg, cook the filling eggs longer until fully set, similar to hard scrambled eggs.
  • You can substitute Gruyère cheese with Swiss or Fontina cheese.

Nutrition

Find it online: https://spoonswirl.com/spinach-crepes-with-ham-and-egg-filling/