Ham, Spinach and Swiss Stuffed Breakfast Crepes

Ingredients

• 40 g (⅓ cup)plain flour
• 160 ml (⅔ cup)whole milk
• ½ teaspoonsalt
• 3 large, at room temperatureeggs, lightly beaten
• 57 g (4 tablespoons), plus more for cooking the crêpesmelted butter
• 225 g (2 cups)grated Swiss cheese
• about 60 g (1 packed cup), steamed and squeezed dryspinach
• 227 g (8 ounces)ham, thinly sliced
• 4 mediumeggs, cracked into individual ramekins
• to tastesliced chives, for garnish

Instructions

1. 1

   Blend the batter

   Put the flour, milk, salt, 3 beaten eggs and melted butter in a blender and blend until smooth. Refrigerate the mixture for at least 1 hour and up to 24 hours. Set a large non-stick pan over medium heat and melt 2 teaspoons of butter. Pour in ⅓ cup of batter and swirl the pan to make a thin, even layer. Cook for 2–3 minutes, until the edges just begin to brown, then lift the crêpe out with a spatula and transfer it to a plate. Cover with baking parchment to prevent it drying out. Repeat at least 3 more times to make 4 crêpes in total.

2. 2

   Prepare the tray

   Heat the oven to 175°C (350°F). Brush the bottom of a baking tray lightly with melted butter and arrange the crêpes on it.

3. 3

   Add the fillings

   Sprinkle ¼ cup of grated cheese in the centre of each crêpe. Add ¼ cup of packed spinach and 2 ounces of ham to each, then top with another ¼ cup of the remaining cheese.

4. 4

   Add the eggs

   Make a small well in the centre of each filled crêpe and carefully drop one egg into each well.

5. 5

   Fold the crêpes

   Gently fold the sides of each crêpe towards the centre, leaving some of the egg and filling uncovered. Season lightly with salt and pepper, then brush melted butter over the folded sides.

6. 6

   Bake until set

   Bake the stuffed crêpes for 10–12 minutes, until the cheese has melted, the crêpes have crisped and the egg whites are cooked through while the yolks remain runny.

7. 7

   Finish and serve

   Sprinkle sliced chives over each crêpe and serve.

What are stuffed breakfast crêpes?

Crêpes are thin French pancakes, traditionally made from a simple flour-and-egg batter and cooked in a pan. Here, they become a savoury breakfast wrap, filled and folded before a short spell in the oven.

The combination of salty ham, spinach, Swiss cheese and a baked egg makes each crêpe a complete-feeling portion. The thin crêpe cooks quickly in the pan, while the oven melts the cheese and sets the egg white.

Nutrition and macros by portion

The nutrition label shows one serving as written: 618 calories, 39g protein, 14g carbs, 45g fat.

The flour and milk provide most of the carbohydrates, while the butter and Swiss cheese contribute much of the fat. Eggs, ham and cheese supply most of the protein. Serve with fresh fruit or a simple salad to add freshness and balance the rich filling.

Why rest the batter?

Batter texture: blending the ingredients makes a smooth mixture that spreads easily into a thin layer. Chilling it for at least 1 hour gives the flour time to hydrate; it can rest for up to 24 hours.

Pan temperature: medium heat gives the crêpes time to cook through without browning too quickly. A small amount of butter helps prevent sticking and adds colour.

Keep the filling dry

Spinach: squeeze out excess water after steaming it so it does not make the crêpes soggy. Keeping the filling compact also helps the crêpes fold neatly.

Cheese and ham: divide the listed quantities evenly between the four crêpes. The cheese both layers the filling and helps bind it as it melts.

How to fold and bake

The well: arrange the filling in the centre, then make a small space for the egg. Cracking each egg into its own ramekin first makes it easier to place gently without breaking the yolk.

The folds: bring the sides in without covering the whole egg. Brush the folded edges with butter to help them crisp in the oven.

Check the egg doneness

Watch the whites: bake at 175°C for 10–12 minutes, looking for whites that have turned opaque and set. The recipe aims to leave the yolks runny, so check towards the earlier end of the timing if that is your preference.

Crêpe edges: they should look lightly crisp after baking, while the centre remains tender beneath the filling. Serve promptly for the best contrast in texture.

What to serve alongside

Fresh sides: serve with sliced tomatoes, dressed leaves or fresh fruit to add a cool, crisp contrast to the warm, savoury filling.

For a fuller brunch, offer toast or roasted tomatoes alongside. Keep extra salt and pepper on the table so everyone can season their own portion.

Recipe notes & tips

• Chill the batter for at least 1 hour, or prepare it the night before.
• Use a non-stick pan and swirl the batter immediately to spread it thinly.
• Keep cooked crêpes covered with baking parchment while you finish the batch.
• Squeeze the steamed spinach thoroughly before measuring and filling.
• Crack each egg into a separate ramekin before assembling the crêpes.
• Serve soon after baking while the yolks are still soft.

Variations

• Add mushrooms: sauté them first and let them cool before adding them to the filling.
• Use Gruyère: swap it for the Swiss cheese for a similar melting cheese with a more pronounced flavour.
• Try smoked ham: use it in place of the sliced ham for a deeper, smoky taste.
• Add mustard: spread a thin layer inside each crêpe before adding the filling.
• Use fresh herbs: replace or supplement the chives with chopped parsley.

Common mistakes to avoid

• Skipping the batter rest: the crêpes may cook less evenly; chill the mixture for at least 1 hour.
• Making thick crêpes: too much batter can make them difficult to fold; measure ⅓ cup and swirl it thinly.
• Leaving water in the spinach: excess moisture can soften the crêpes; squeeze it out well.
• Overfilling the centre: the sides may not fold securely; divide the filling evenly between the four crêpes.
• Baking too long: the yolks can set; check the crêpes at 10 minutes and remove them when the whites are cooked.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 175°C oven until warmed through; the yolks may set further during reheating.

Frequently asked questions