Crepe with Ricotta, Ham and Spinach Filling

Friday is our "Breakfast for Dinner" day. I was inspired by the video on the Cooks Illustrated website and decided to make crepes.

The ingredients required for the savory crepe were very simple: egg, flour, butter, milk, water and salt. The only thing to keep in mind was that the batter needed to be refrigerated for 2 hours prior to cooking. Using the technique shown on the video, the crepes came out beautifully golden and thin. None of the crepes ripped when stacked on a plate.

The ricotta, ham and spinach filling was also very simple to make. I sauteed fresh spinach leaves (instead of using frozen spinach) after cooking the onion and garlic and it worked well.

I wasn't quite sure how to fold the crepes since the instruction only said "fold as desired". The first crepe was folded in fourth but it looked very thick. After trying a few different ways, I preferred to stack the fillings with additional layers of crepe and tuck in the sides. (Sorry no pictures. Maybe next time!)

One little confusing point on the Cooks Illustrated recipe: the recipe in the crepe video was not the one shown in text. Both the sweet and savory crepe recipes required refrigeration for 2 hours whereas the video said the batter didn't need to be refrigerated.

Overall I liked the recipe and I would definitely do this again with all sorts of fillings. In fact, we put homemade strawberry jam in the extra savory crepe and it was delicious! There was a recipe for sweet crepes, but I think the savory flavor nicely complemented the sweetness of the jam.