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Spinach and Ham Crepes


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Rate this recipe 4/5 (9 Votes)


  • 1 batch Basic Crepe Batter (makes 6 crepes)
  • 1 lb raw spinach, washed thoroughly to remove sand, discard stems and heavy veins
  • 1 cup lean ham, finely chopped
  • 3 TBS heavy cream
  • 1 TBS Parmesan Cheese, grated
  • 1 TBS cornstarch dissolved in 2 TBS cold water
  • pinch of salt
  • pinch of nutmeg


Adapted from


Step 1

1. Cook spinach about 5 minutes in boiling water; drain.

2. Place half of chopped ham in a food processor. Add the spinach, cream, salt, and nutmeg, and blend until pureed.

3. Return the puree to a clean saucepan and add the remainder of the ham. Stir over a low heat until thick. If puree appears too thin, add 1 TBS cornstarch dissolved in 2 TBS cold water, and it will thicken immediately.

4. Spread the ham and spinach puree on a crepe. Roll crepe and place in an oiled, ovenproof dish and sprinkle with Parmesan cheese. Heat for 15 minutes in a 400F oven. Allow cheese to brown slightly under the broiler.

May be served with Mornay or Hollandaise Sauce.

Makes 6 crepes. Each crepe = 3 Weight Watchers points.


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