Crêpes with Pyrenees Ham and Emmental

Classic crêpes with French Pyrenees Ham, Emmental and Spinach for a savoury flavour

  • Serves

  • Prep

    10 mins
  • Cook

    10 mins



  1. Sieve the flour into a bowl
  2. Make a well and add the egg
  3. Mix, then add the milk, beating thoroughly
  4. Beat until bubbles start to appear
  5. Melt butter in a pan and add to the mix
  6. Add some olive oil to a hot pan, then a sixth of the batter mix
  7. When the sides come away and it moves in the pan, turn over and cook on the other side
  8. Meanwhile add the spinach to a separate pan with a splash of water, allow to wilt, then remove from the heat and squeeze out the excess water
  9. When the crêpe is cooked, pop it onto a plate and keep warm until the batch are all cooked
  10. Repeat, cooking all your crêpe
  11. Then add spinach, grated cheese and torn pieces of ham to each crêpe
  12. Serve immediately

Tom's top tip: The melted butter in the pancake mix is what gives the crepes their golden colour

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