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 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.
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.
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 a pinch of salt into a bowl. Add the eggs and about half of the milk, then whisk into a smooth, lump-free batter. Add the remaining milk and whisk again. Set the batter aside to rest for 10–15 minutes.
- Heat 1 tablespoon of oil in a pan. Add the frozen spinach and fry over medium heat for 5–7 minutes, until completely thawed and most of the water has evaporated. If using fresh spinach, fry for 2–3 minutes, until wilted.
- Add finely chopped garlic, cream, half a teaspoon of salt and some pepper to the spinach. Fry for another 2–3 minutes, stirring, until you get a thick, creamy filling. Set aside to cool slightly.
- Cut the ham into thin strips or small cubes. Grate the cheese if it is not pre-grated.
- Heat a thin layer of oil in a medium crêpe pan. Pour in a portion of batter and tilt the pan to spread it into a thin crêpe. Fry for about 1–2 minutes on each side, until lightly golden. Fry all the crêpes this way, stacking them on a plate.
- Place a portion of spinach on each crêpe, sprinkle with ham and cheese. Roll up or fold into a parcel.
- You can briefly reheat the filled crêpes in a dry pan with a lid so the cheese melts inside, about 2–3 minutes on each side over low heat.
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.
