Ham and Spinach Crepes Recipe
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Prep Time
10 Minutes -
Cook Time
20 Minutes -
Servings
6
Ingredients
- 1 tablespoon olive oil
- 3 cups spinach
- Dash of salt and pepper, to season spinach
- 1 cup whole wheat flour or all-purpose flour
- 2 large eggs
- 1 cup Hiland Dairy Milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons Hiland Dairy Unsalted Butter, softened
- 6 slices lean all-natural ham
- 6 ounces queso fresco or feta cheese, crumbled
- Pair each serving with: 8-ounce glass of Hiland Dairy Milk
Directions
- Heat a large skillet. Add the olive oil. Add the spinach and cook, stirring, until spinach is wilted. Season with dash of salt and pepper and toss again. Set aside.
- Whisk together flour and eggs in large mixing bowl. Gradually add milk and water, stirring to combine. Add salt and butter; beat until smooth. Heat lightly oiled griddle or frying pan over medium-high heat. Pour or scoop batter onto griddle, using approximately 1/4 cup for each crepe. Tilt pan in a circular motion so that batter coats the surface evenly. Cook crepe about 2 minutes, until bottom is light brown. Loosen with spatula; turn and cook other side.
- Transfer crepes to warm serving plate. Spread 2 tablespoons of spinach on each crepe. Top it with a slice of ham. Roll it up. Sprinkle cheese on top of each crepe. Serve immediately.
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