German Crêpes with Ham, Cheese and Spinach Recipe
Savory crêpes filled with ham, cheese and spinach are a common sight in German cafés and homes, especially as a quick lunch or warm dinner. They’re a bit like French crêpes, but the filling is more “home-style” and substantial. It’s a great way to sneak spinach into kids’ meals and use up leftover cold cuts from the fridge.
These savoury pancakes appear in Germany as “Pfannkuchen” in a main‑course version, often filled with spinach and cheese or ham. It’s a homely way to use up leftover cold cuts and cheese from the whole week.
These German-style savory crêpes combine a simple batter with a creamy spinach, ham and cheese filling, making them both comforting and practical. They’re perfect for using up leftovers and can easily be adapted for kids or for a more refined café-style meal.
Why this version works
- A thin batter and a short resting time give you delicate, flexible pancakes that roll up easily.
- Thoroughly cooking down the spinach and cream makes the filling thick, so it doesn’t soak and soften the pancakes.
- Briefly reheating the filled pancakes under a lid melts the cheese evenly all the way through.
Chef's tips
Let the batter rest so the gluten relaxes and the crêpes fry up thin and elastic. Make sure to cook the spinach until most of the liquid evaporates; otherwise the filling will be watery and the crêpes may tear. If you’re cooking for a crowd, fry all the crêpes first, stack them under foil, and then fill and reheat just before serving.
How to serve
Serve 2–3 crêpes per person as a main course, with a fresh salad on the side. For a more German feel, add a simple cucumber salad with dill or a tomato-onion salad. They also work well as a brunch dish, cut into smaller rolls and arranged on a platter.
Watch out for
- Don’t add extra flour after the batter has rested; it naturally thickens and otherwise the pancakes will turn out thick and rubbery.
- If there is still liquid left in the pan with the spinach, keep cooking – a watery filling will seep out when you slice the pancakes.
- If the heat is too high during the final reheating, the bottom will burn before the cheese inside has a chance to melt.
Substitutions
- You can replace the spinach with a mix of spinach and kale, keeping in mind that kale needs a longer cooking time.
- Instead of cream, use thick Greek yoghurt, adding it only after you’ve taken the pan off the heat.
- You can swap the yellow cheese for mozzarella or a mild cheese such as Gouda.
- You can replace the ham with fried bacon or small leftovers of roast chicken.
Ingredients
- wheat flour - 200 g
- milk - 350 ml
- eggs - 2 pieces
- spinach - 250 g
- ham - 150 g
- yellow cheese - 120 g
- cream - 80 g
- garlic - 1 clove
- vegetable oil - 3 tablespoons
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
Preparation
- Put the flour and 0.5 teaspoon of salt into a bowl. Add the eggs and half of the milk, then whisk into a smooth, lump-free batter. Add the remaining milk and whisk again – the batter should flow freely off the spoon. Set it aside to rest for 10–15 minutes, until it thickens slightly.
- Heat 1 tablespoon of oil in a pan. Add the spinach (frozen, without thawing) and fry for 5–7 minutes, until it has completely thawed and there are no puddles of water on the bottom. If using fresh spinach, fry for 2–3 minutes, until it wilts and clearly reduces in volume.
- Add finely chopped garlic, the cream, 0.5 teaspoon of salt and some pepper to the spinach. Fry for 2–3 minutes, stirring, until the mixture is creamy and thick and clings to the spoon. Set aside so the filling can cool slightly – it should be warm, not scalding hot.
- Cut the ham into thin strips or small cubes so it spreads easily and doesn’t create thick lumps when rolling. Grate the cheese on the coarse side of a grater so it melts into long strands when heated.
- Heat a thin layer of oil in a crêpe pan over medium heat. Pour in a portion of batter and quickly tilt the pan to create a very thin layer. Fry for 1–2 minutes, until the edges pull away, turn lightly golden and the surface is no longer glossy.
- Flip the pancake and fry for about 1 minute, until the other side is lightly golden without dark spots. Fry all the batter this way, adding a little more oil if needed. Stack the finished pancakes on top of each other and cover with a cloth so they stay soft.
- Place a strip of spinach filling down the centre of each pancake, leaving a 1–2 cm border. Sprinkle with ham and cheese. Roll up into a log, or fold the sides towards the centre and roll into a “parcel” so the filling is completely enclosed.
- Place the filled pancakes seam-side down in a dry pan, cover with a lid and heat for 2–3 minutes over low heat, until the bottom is lightly browned. Carefully turn them over and heat for another 2–3 minutes, until the cheese inside is clearly melted.
Storage
Store cooled, filled crêpes in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a lid or in the oven so they don’t dry out. Avoid repeated reheating to keep the spinach and ham safe and tasty.
This recipe is inspired by the kind of hearty, no-fuss crêpes you often find in small German towns. The filling is intentionally simple and flexible, so you can swap in whatever cheese or cold cuts you have on hand without losing the character of the dish.
