Start by washing the spinachs well and chopping it into long, thin strips (chiffonade). We booked.
Then, prepare the dough for the crepes in a bowl: mix the flour, the eggs, a pinch of salt, the milk and the olive oil.
Next, take a saucepan and heat the liquid cream with a little pepper and then add the spinach. Mix well and then add the grated cheese and the ham crumbled with your hands. Reserve.
In a hot frying pan, rub a piece of kitchen paper moistened with olive oil. Lower the heat to a simmer, pour a ladle of batter and distribute it over the pan. Once it is cooked on one side, turn it over.
Spread a tablespoon of the ham and spinach mixture on a crepe. Fold well and let them cook a little more in the pan.
Ingredients
Directions
Start by washing the spinachs well and chopping it into long, thin strips (chiffonade). We booked.
Then, prepare the dough for the crepes in a bowl: mix the flour, the eggs, a pinch of salt, the milk and the olive oil.
Next, take a saucepan and heat the liquid cream with a little pepper and then add the spinach. Mix well and then add the grated cheese and the ham crumbled with your hands. Reserve.
In a hot frying pan, rub a piece of kitchen paper moistened with olive oil. Lower the heat to a simmer, pour a ladle of batter and distribute it over the pan. Once it is cooked on one side, turn it over.
Spread a tablespoon of the ham and spinach mixture on a crepe. Fold well and let them cook a little more in the pan.
