Whole wheat crepes with ham, Gruyère, and spinach

Name: Whole wheat crepes with ham, Gruyère, and spinach
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Whole milk 1 ¼ cup; Whole grain flour 1 ¼ cup; Butter 2 tbsp; Eggs 2; Fine salt to taste; Spinach fresh 10 cups; Prosciutto cotto diced 3.5 oz; Gruyere cheese 5.25 oz; Whole milk 1 cup; Butter 1 ¾ tbsp; Type 00 flour 0.9 oz; Fine salt to taste; Nutmeg to grate to taste

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Difficulty: Average
Prep time: 30 min
Cook time: 45 min
Serving: 4
Cost: Average

PRESENTATION

Soft, tender layers give these whole wheat crepes an instant family-favorite vibe—kids see the golden rolls and hope for seconds, while parents appreciate the nutty flavor Whole Wheat adds for a healthy breakfast or brunch on busy mornings. Bringing together ham, Gruyere cheese, and fresh spinach, these savory crepes look hearty on the plate and taste even better, blending rich, cheesy goodness with salty ham and soft, moist crepe texture. They hit the sweet spot for a reliable family dinner, too—warm, filling, and perfect for when everyone wants something DELICIOUS that feels special but still delivers that nice weekday comfort. Weekends, brunches, casual nights, even lunchboxes (sliced, they travel pretty well)—these crepes work anywhere, making them a solid go-to recipe for everyday life.

For busy families or regular home cooks, versatility makes these whole wheat crepes a standout. Serve flat on a platter for easy sharing, roll or fold for a fancier look, or partner with a simple green salad or even scrambled eggs. Reach for them anytime—brunch with friends, easy lunch, even a quick meal after sports practice—since the mix of ham and Gruyere brings satisfaction, while that gentle nutty taste keeps things from feeling bland. Home cooks like to swap in mushrooms, extra greens, or new cheeses...and honestly, that's half the fun. These ham and cheese crepes tuck extra nutrition into every bite, always lift the mood with their rich flavor, and manage to stay comforting even when you want to switch up the fillings with new ideas from the fridge. When you’re balancing quick meals with actual flavor, or you need something reliable that still feels special, these savory crepes really deliver—that soft inside and crispy edge wins every time. Family tables deserve options that are nice and stress-free, and this is one recipe everyone will keep coming back to for breakfast, brunch, or a classic family dinner.

INGREDIENTS

Ingredients for 8 crepes with a diameter of 6 inches: Whole milk 1 ¼ cup (300 ml); Whole grain flour 1 ¼ cup (150 g); Butter 2 tbsp (30 g); Eggs 2; Fine salt to taste

Ingredients for the filling: Spinach 10 cups (300 g) - fresh; Prosciutto cotto 3.5 oz (100 g) - diced; Gruyere cheese 5.25 oz (150 g)

Ingredients for the béchamel: Whole milk 1 cup (250 ml); Butter 1 ¾ tbsp (25 g); Type 00 flour 0.9 oz (25 g); Fine salt to taste; Nutmeg to taste - to grate

Preparation

How to prepare Whole wheat crepes with ham, Gruyère, and spinach

Prepare the crepe batter by placing the eggs in a bowl and gradually adding the milk 1; mix with a whisk, then add the flour 2 and the butter 3 that you have melted in a small saucepan. Stir until you get a smooth and homogeneous mixture, then add the salt and let it rest for 10 minutes.

Meanwhile, prepare the béchamel 4 (to see how to make it Béchamel sauce). Heat a non-stick pan with a diameter of 6 inches and, using a ladle, place a little crepe batter in the center 5: with a rotational movement of the pan, or with the help of a spoon, spread the batter evenly over the entire bottom; cook for about 1 minute, then flip the crepe and cook on the other side. Proceed in the same manner to make 8 crepes 6.

Take each crepe, spread it with a layer of béchamel 7, place some spinach in the center 8, a few cubes of ham, and the julienned Gruyère cheese 9; close the crepe in a cannoli shape and secure the ends with a toothpick.
Fill all the crepes in the same way, then place them in a baking dish (or in 4 individual plates), sprinkle with a few pats of butter, and bake at 392°F for about 15 minutes. After the necessary time, remove the crepes from the oven and serve two per person.

Advice

If you do not want to use a traditional oven, you can heat the crepes in the microwave at maximum power for 1-2 minutes, just enough time for the cheese to melt.

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