Crepes with Ricotta, Ham, and Spinach Filling

Name: Crepes with Ricotta, Ham, and Spinach Filling
Cuisine: Europe, French
Ingredients: 2 , large eggs; 1 cup, whole milk; 6 tablespoons, water; 1 cup, bleached all-purpose flour; 1/2 teaspoon, table salt; 3 tablespoons, unsalted butter melted, plus extra for brushing pan; 2 tablespoons, olive oil; 1 , small onion, chopped coarse; 2 small cloves, garlic, minced; 10 ounces, frozen chopped spinach (1 package), thawed and squeezed dry; 10 ounces, whole-milk ricotta (1 1/4 cups); 6 ounces, Gruyère cheese, grated (3 cups); Pinch, ground nutmeg; 16 slices, deli-style baked ham (preferably in 6- to 7-inch rounds)

Main Courses
Europe
French
Fruits & Vegetables
Eggs & Dairy
Meat
Pork
Cheese
Vegetables
Breakfast & Brunch

Appears in Cook's Illustrated March/April 1997

We find that mixing the batter in a food processor or blender and giving the batter a rest results in tender crepes that can be filled with easy, no-cook fillings.

SERVES Fills 16 6-7 inch crepes, serving 8 to 10

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