Medium

Baked spinach and ham crêpes

Name: Baked spinach and ham crêpes
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4 servings
Cuisine: French, Home-style
Ingredients: 130 g Plain flour (100 g for the crêpes and 30 g for the béchamel); 650 ml Milk (300 ml for the crêpes and 350 ml for the béchamel); 100 g Egg (2 medium eggs, without shells); 45 g Butter (15 g for the crêpes and 30 g for the béchamel); 4 g Salt (2 g for the crêpes and 2 g for filling and béchamel); 1 g Nutmeg (freshly grated); 15 ml Extra virgin olive oil (for sautéing); 300 g Spinach (washed and thoroughly drained); 100 g Cooked ham (finely diced); 120 g Emmental cheese (thinly sliced); 75 g Parmesan cheese (grated)

Total time1 h 5 min Preparation and possible waiting 35 min · Cooking 30 min

Preparation and possible waiting: 35 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Milk, Butter, Emmental cheese, Parmesan cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Homemade crêpes filled with spinach, cooked ham and cheese, topped with béchamel and grilled Parmesan.

Jump to steps

35 minpreparation and possible waiting

30 mincooking

4servings

2.466 kcalwhole recipe

617 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 5 min Preparation and possible waiting 35 min · Cooking 30 min

Preparation and possible waiting: 35 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours French

Allergens

View full classification 22 tags

Diet

Omnivorous

Dietary requirements

Peanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

SautéingBakingBoiling

Appliances

Frying panOven

Cuisine

FrenchHome-style

Season

All year round

Occasion

For guests

Nutrition

High in proteinHigh in calcium

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
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.
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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.