Savory Ham, Spinach & Mushroom Crepes

Savory Ham, Spinach & Mushroom Crepes ingredients

• 1 cup all-purpose flour
• 2 large large eggs
• 1.5 cups milk
• 2 tbsp melted butter
• 0.25 tsp salt
• 1 tsp vegetable oil
• 1 cup cooked ham
• 4 oz fresh spinach
• 1 cup cremini mushrooms
• 0.75 cup shredded Gruyère cheese
• 1 tbsp butter
• 0.25 tsp garlic powder
• 0.125 tsp black pepper

How to make Savory Ham, Spinach & Mushroom Crepes

1. Prepare the crepe batter: In a medium bowl, whisk together the 1 cup of all-purpose flour, 2 large eggs, 1.5 cups of milk, 2 tablespoons of melted butter, and 1/4 teaspoon of salt until the mixture is smooth and lump-free. For best results, cover and refrigerate the batter for at least 15 minutes, or up to 30 minutes, to allow the flour to fully hydrate.
2. While the batter rests, prepare the filling: Dice the 1 cup of cooked ham into small cubes. Slice the 1 cup of cremini mushrooms. Grate the 3/4 cup of Gruyère cheese.
3. Heat 1 tablespoon of butter in a large skillet or sauté pan over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and have released their liquid.
4. Add the diced ham to the skillet with the mushrooms. Cook for 2-3 minutes, stirring, until the ham is lightly warmed through. Stir in the 4 oz of fresh spinach, 1/4 teaspoon of garlic powder, and 1/8 teaspoon of black pepper. Cook until the spinach is fully wilted, about 1-2 minutes.
5. Remove the filling from the heat and set aside while you cook the crepes.
6. Heat a 8-inch non-stick crepe pan or skillet over medium heat. Lightly grease the pan with a small amount of vegetable oil (about 1/4 teaspoon) before cooking the first crepe. Pour about 1/4 cup of crepe batter into the hot pan, immediately tilting and swirling the pan to spread the batter evenly into a thin circle.
7. Cook the crepe for 1-2 minutes, until the edges are lightly golden and the surface appears set. Gently flip the crepe with a spatula and cook for another 30-60 seconds on the second side, until lightly browned. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.
8. To assemble, lay one crepe flat. Place a portion of the ham, spinach, and mushroom filling across the center of the crepe. Sprinkle generously with shredded Gruyère cheese.
9. Fold two opposite sides of the crepe over the filling, then fold the remaining two sides to create a neat square or rectangular packet. Alternatively, roll the crepe into a cigar shape. Repeat with the remaining crepes and filling.
10. Serve the savory crepes warm immediately for a delightful French-inspired breakfast.

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