Cheesy ham, mushroom and spinach crêpes

Cheesy ham, mushroom and spinach crêpes
  • Serves icon Serves 4
  • Time icon Hands-on time 40 min

This savoury pancake recipe sees ham, mushrooms and spinach cooked with crêpes in a rich cheese sauce and baked until golden and bubbling.

If pancakes and cheese sounds like a little bit of heaven, then take a look at our creamy chicken, spinach and pancetta pancakes too.

Nutrition: per serving

Calories
581kcals
Fat
27.8g (15.7g saturated)
Protein
27.5g
Carbohydrates
52.3g (8.8g sugars)
Fibre
5.4g
Salt
2.5g
Calories
581kcals
Fat
27.8g (15.7g saturated)
Protein
27.5g
Carbohydrates
52.3g (8.8g sugars)
Fibre
5.4g
Salt
2.5g

Ingredients

  • Knob of butter
  • 400g sliced chestnut mushrooms
  • 200g baby leaf spinach
  • 30g butter
  • 25g plain flour
  • 500ml semi-skimmed milk
  • 125g grated gruyère
  • Generous grating of nutmeg
  • 8 small tortilla wraps
  •  4 slices of smoked ham

Method

  1. Heat the grill to medium. Melt a knob of butter in a heavy-based saucepan, then fry the sliced chestnut mushrooms until golden. Add the baby leaf spinach and stir until just wilted. Remove with a slotted spoon and set aside to cool. Melt the butter in the same pan, then add the plain flour and stir over a medium heat until it smells toasty. Gradually whisk in the semi-skimmed milk until smooth, then simmer for 5 minutes until thickened. Stir in the grated gruyère, a generous grating of nutmeg and salt and pepper to taste.
  2. Divide the mushroom and spinach mixture equally among 8 small tortilla wraps, top each with 1 slice of smoked ham, then roll into a cylinder and arrange on 1 large or 2 smaller baking trays. Pour over the cheese sauce, then grill until piping hot, golden and bubbling. Serve straightaway with a fresh green salad.

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