Breakfast

Ham, cheese and spinach crepes

Products Used

  • fine filtered 2%
  • Salted Butter
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Serves
8
Preparation
10 min
Cooking
10 min

Ingredients

Pancakes

  • 1 CUP all-purpose flour
  • 1 CUP Natrel 2% Fine-filtered milk
  • 1 TBSP. Natrel salted butter, melted
  • 2 eggs
  • Salt and pepper
  • Butter (for cooking)

Toppings

  • 8 slices white ham
  • 2 CUPS grated cheddar cheese
  • 2 CUPS fresh spinach

Preparation

  1. Place all ingredients in the mixer bowl and stir until the batter is smooth and homogeneous. Add salt and pepper.
  2. In a non-stick pan about 20 cm (8 in.) in diameter, melt a knob of butter and brush the pan evenly.
  3. Spread about 1 ladle (¼ cup) of batter in the pan and brown on each side. Repeat for the other pancakes.
  4. Place the cooked pancakes on a plate as they are cooked and cover with a clean cloth to prevent them from drying out. Set aside.

Toppings

  1. Top each pancake evenly with grated cheddar cheese. Place a slice of ham on half the pancake, sprinkle with spinach leaves and fold closed. Repeat for the other pancakes.
  2. In the same pan, heat a knob of butter and brown each pancake for 2 minutes on each side so than the cheese slowly melts.
  3. Top with hollandaise sauce and enjoy right away.

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