Baked spinach and ham crêpes
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Peanut-free y 5 más Indicative dietary requirements
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Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Plain flour 100 g for the crêpes and 30 g for the béchamel 130 g
- Milk 300 ml for the crêpes and 350 ml for the béchamel 650 ml
- Egg 2 medium eggs, without shells 100 g
- Butter 15 g for the crêpes and 30 g for the béchamel 45 g
- Salt 2 g for the crêpes and 2 g for filling and béchamel 4 g
- Nutmeg freshly grated 1 g
- Extra virgin olive oil for sautéing 15 ml
- Spinach washed and thoroughly drained 300 g
- Cooked ham finely diced 100 g
- Emmental cheese thinly sliced 120 g
- Parmesan cheese grated 75 g
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Method
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Whisk 100 g flour with 300 ml milk, the eggs, 15 g melted butter and 2 g salt until smooth. Leave the batter to rest for 20 minutes.
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Heat a 20 cm non-stick frying pan. Pour in a thin layer of batter and cook each crêpe for 1 minute on the first side and 30 seconds on the second, making eight in total.
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Melt the remaining 30 g butter, cook the remaining 30 g flour for 1 minute and gradually whisk in the remaining 350 ml milk. Add the nutmeg and 1 g salt, then cook for 6-8 minutes until creamy.
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Heat the olive oil, sauté the spinach for 3-4 minutes until its moisture evaporates, then add the cooked ham. Season with the remaining 1 g salt and mix in 80 g of the béchamel.
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Divide the Emmental cheese and filling among the eight crêpes, roll them and arrange in a baking dish. Cover with the remaining béchamel, scatter over the Parmesan cheese and grill at 220°C for 6-8 minutes until golden.
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