Ham Or Turkey Crepe Recipe

Make batter

In a blender or large bowl, combine 1 cup all-purpose flour, 2 large eggs, 1 cup milk, 1 tablespoon water, 2 tablespoons melted butter, 1 teaspoon salt, and 1 teaspoon sugar (optional). Blend or whisk until completely smooth and slightly frothy, about 30–60 seconds. Let the batter rest at room temperature for 20–30 minutes (this hydrates the flour and yields tender crepes).

Cook crepes

Heat a nonstick 8–10 inch skillet or crepe pan over medium heat. Lightly brush with a little butter or oil. Stir the batter once more. Pour about 1/4 cup (adjust slightly to pan size) of batter into the center of the pan and immediately tilt and swirl to coat the bottom in a thin, even layer. Cook until the edges lift and the underside is pale golden, 45–60 seconds. Flip with a thin spatula and cook the second side 15–30 seconds. Transfer cooked crepes to a plate and cover lightly with foil to keep warm. Repeat with remaining batter (should make 6–8 crepes).

Wilt spinach

In a large skillet, heat 1 tablespoon unsalted butter or olive oil over medium heat. Add 1 clove minced garlic and sauté 15–30 seconds until fragrant (do not brown). Add 4 cups fresh spinach leaves in batches if necessary and sauté until wilted, about 2–4 minutes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon ground nutmeg (optional). Remove from heat and, if there's excess moisture, transfer spinach to a fine sieve or towel and squeeze out excess liquid. Chop roughly and set aside.

Combine filling

In a bowl, mix the drained chopped spinach with 1 cup shredded cheese (reserve about 1/4 cup for topping) and 2 tablespoons cream cheese or ricotta if using. Taste and adjust seasoning with a bit more salt and pepper if needed. Keep the sliced ham or turkey handy; if the slices are thick, warm them briefly in the skillet for 20–30 seconds per side to make them pliable.

Assemble crepes

Place one warm crepe on a plate. Spoon about 2–3 tablespoons of the spinach-cheese mixture into the center of the crepe and spread slightly. Lay 1–2 slices of ham or turkey over the filling (use 1–2 slices per crepe depending on size). Sprinkle a little of the reserved shredded cheese on top. Fold the crepe over the filling (fold in half or fold sides over to create a pocket). Repeat with remaining crepes and filling.

Finish and melt cheese

Heat a clean skillet over medium-low and add a small pat of butter or a light brush of oil. Place assembled crepes seam-side down in the skillet (work in batches) and cook 1–2 minutes until golden and sealed. Flip and cook another 30–60 seconds until cheese is melted and crepe is warmed through. Alternatively, arrange crepes in a baking dish, top with remaining cheese, and broil or bake at 375°F (190°C) for 3–5 minutes until cheese is melted and bubbly—watch closely so they don't overbrown.

Serve

Transfer crepes to plates, garnish with chopped fresh herbs (1 tablespoon parsley or chives) if desired, and serve immediately. Offer extra black pepper or hot sauce at the table.