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.
Servings 0