The French are known for their thin and large pancakes, such as crepes! During our holiday in Bretagne (Northern France) we fell in love with savory pancakes like this one. At home we have now adapted a version with ham, cheese, eggs and spinach to make a nice and filling lunch for the whole family.
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I N G R E D I E N T S (4 pers.)
— For the crêpes batter —
1 egg
300 ml milk
pinch of salt
60 gr. all purpose flour
75 gr. buckwheat flower (or use all purpose flour)
vegetable oil for frying and baking
— for the filling —
200 gr. fresh spinach
4 -8 slices cured ham
100 gr. grated gruyere cheese
4 eggs, fried, sunny side up
Salt ‘n Peppa
H O W – T O:
– Mix all ingredients for the crêpes batter in a bowl and set aside to rest for 30 minutes.
– Pour a quarter of the batter in a large fryingpan. Wait till the top has set and then flip to fry the other side.
– Immeadiately divide on each crepe 50 grams spinach, 25 gram cheese and 1 – 2 slices of ham and top off with a fried egg.
-By stacking it up in the pan the warmth will cook the spinach. You can fold the sides with a spatula if you like. Serve warm
Bon appetit!
R E C I P E (Dutch only)
▸ For Dutch version and a printable recipe card please go to our website: