I’ll never forget the first time I had a crepe—it wasn’t at a fancy French café, but at a weekend farmers’ market where an old man skillfully flipped thin pancakes on a sizzling griddle.
He handed me one stuffed with gooey cheese and smoky ham, and from that moment, I was hooked. But years later, when I had to cut out gluten, I thought my crepe-loving days were over.
Turns out, I just needed the right recipe! After plenty of experimenting, I finally nailed a gluten-free version that’s just as light, tender, and delicious as the ones I remember.
These savory crepes are filled with fresh spinach, melted cheese, and salty ham—perfect for breakfast, lunch, or even a cozy dinner. And the best part? They’re easy to make with simple, everyday ingredients. Let’s get cooking!
Tips for the Best Savory Crepes
- Rest the Batter: Letting it sit allows the gluten-free flour to hydrate, making the crepes softer.
- Swirl Quickly: To get that perfect thin layer, tilt the pan immediately after pouring the batter.
- Use a Good Pan: A well-seasoned non-stick skillet makes flipping stress-free.
- Don’t Overstuff: Too much filling can make crepes break—keep it light!
Variations & Substitutions
- Make it Dairy-Free: Use almond milk and swap cheese for a dairy-free alternative like Violife.
- Add More Veggies: Try sautéed mushrooms, roasted bell peppers, or caramelized onions.
- Go Meat-Free: Skip the ham and add more spinach or some crumbled feta.
- Spice It Up: A sprinkle of red pepper flakes or a dash of smoked paprika adds a little heat.
Serving Suggestions
- Pair with a fresh green salad and a drizzle of balsamic glaze.
- Serve with a side of roasted potatoes for a heartier meal.
- Enjoy with a poached egg on top for extra protein.
- Total Time: 25 minutes
- Yield: 4 servings (8 crepes) 1x
- Diet: Gluten Free
Description
Delicate gluten-free crepes filled with smoky ham, gooey cheese, and fresh spinach. Perfect for breakfast, brunch, or a light dinner!
Ingredients
For the Crepes:
- 1 cup gluten-free all-purpose flour (I love Bob’s Red Mill 1-to-1)
- 1 ¼ cups whole milk (or unsweetened almond milk)
- 2 large eggs
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Filling:
- 1 cup fresh spinach, chopped
- ½ cup shredded Swiss or Gruyère cheese (cheddar works too!)
- 4 slices smoked ham, chopped
- 1 tablespoon olive oil or butter
- 1 teaspoon Dijon mustard (optional, but adds a great tang)
- Salt and pepper to taste
Instructions
Step 1: Make the Crepe Batter
- In a blender or mixing bowl, whisk together the gluten-free flour, milk, eggs, melted butter, salt, and pepper until smooth. The batter should be thin—like heavy cream. Let it rest for 15 minutes while you prepare the filling. (This helps the flour absorb the liquid and improves texture!)
Step 2: Cook the Filling
- Heat olive oil or butter in a skillet over medium heat. Add the spinach and a pinch of salt. Sauté for 1-2 minutes until just wilted. Remove from heat and stir in the ham and Dijon mustard. Set aside.
Step 3: Cook the Crepes
- Heat a non-stick skillet or crepe pan over medium heat. Lightly brush with butter.
- Pour about ¼ cup of batter into the center and quickly swirl the pan to spread it out into a thin layer.
- Cook for 1-2 minutes until the edges start lifting. Flip gently and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter.
Step 4: Assemble the Crepes
- Sprinkle cheese over half of each crepe, then spoon on the spinach and ham mixture. Fold in half, then in half again to make a triangle.
- Place the filled crepes back in the skillet over low heat for 1-2 minutes, just until the cheese melts.
Notes
- Resting the batter improves texture.
- Use a well-seasoned pan for easy flipping.
- Don’t overfill to prevent breaking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 2 crepes
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 110mg
