Whole Wheat Crepes with Ham, Gruyère, and Spinach
Category: Main Dishes
Serves: 4
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole milk | 300 ml |
| Whole wheat flour | 150 g |
| Butter | 30 g |
| Eggs | 2 |
| Fine salt | to taste |
| Fresh spinach | 300 g |
| Cooked ham (sliced) | 100 g |
| Gruyère cheese | 150 g |
| Whole milk (for béchamel) | 250 ml |
| Butter (for béchamel) | 25 g |
| All-purpose flour (for béchamel) | 25 g |
| Fine salt (for béchamel) | to taste |
| Nutmeg | to taste |
Instructions
-
Prepare the crepe batter:
In a bowl, beat the eggs and gradually add the milk, stirring constantly to avoid lumps. Slowly whisk in the whole wheat flour and a pinch of salt, mixing until smooth. Set the batter aside. -
-
Make the béchamel sauce:
In a saucepan, melt the butter over medium heat. Once melted, add the all-purpose flour and stir to create a roux. Gradually pour in the whole milk, whisking continuously to prevent any lumps. Season with salt and a dash of nutmeg, then simmer for a few minutes until the sauce thickens to a creamy consistency. Remove from heat and set aside. -
Cook the crepes:
Heat a non-stick frying pan (about 15 cm in diameter) over medium heat and lightly grease it with butter. Once hot, pour a small amount of the crepe batter into the center of the pan and tilt the pan to spread the batter evenly. Cook each crepe for about 1-2 minutes on each side, until lightly golden. Continue this process with the remaining batter. -
Prepare the filling:
Blanch the spinach in boiling water for 1-2 minutes, then drain and squeeze out any excess water. Chop the spinach roughly. Slice the cooked ham into small cubes and shred the Gruyère cheese into thin strips. -
Assemble the crepes:
Spread a layer of béchamel sauce on each crepe. Place a spoonful of spinach in the center, followed by a few cubes of ham and some shredded Gruyère cheese. Carefully fold the crepes into a half-moon shape or roll them up, ensuring the filling stays inside. -
Bake the crepes:
Preheat your oven to 200°C (392°F). Arrange the filled crepes in a baking dish or place them on individual plates. Dot with small knobs of butter and bake in the preheated oven for about 15 minutes, or until the crepes are golden and the cheese has melted. -
Serve:
Remove the crepes from the oven and serve two per person. Enjoy this delicious, comforting dish as a perfect main course for lunch or dinner!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 24 g |
| Carbohydrates | 42 g |
| Fiber | 7 g |
| Fat | 22 g |
| Saturated fat | 12 g |
| Cholesterol | 140 mg |
| Sodium | 500 mg |
| Calcium | 280 mg |
| Iron | 3 mg |
This recipe for whole wheat crepes with ham, Gruyère, and spinach offers a delightful combination of flavors and textures, with the wholesome benefits of whole wheat flour and nutritious spinach. The creamy béchamel sauce binds everything together for a truly satisfying dish that’s perfect for a cozy meal with family or friends.
