Ham and Spinach Crepes Recipe

You’ve got your kid’s morning protein all wrapped up with these Ham & Spinach Crepes from internationally known chef and nutritionist, Chef LaLa. 

Makes 6 servings


1 tablespoon – olive oil
3 cups – spinach
dash –salt and pepper, to season spinach
1 cup –whole wheat flour or all-purpose flour
2 – large eggs
1 cup – milk
1/2 cup – water
1/4 teaspoon – salt
2 tablespoons – unsalted butter, softened
6 slices – lean all natural ham
6 ounces – queso fresco or feta cheese, crumbled
Pair each serving with: 8-ounce glass of milk


Heat a large skillet. Add the olive oil. Add the spinach and cook, stirring, until spinach is wilted. Season with dash salt and pepper and toss again. Set aside.

Whisk together flour and eggs in large mixing bowl. Gradually add 1 cup milk and water, stirring to combine. Add salt and butter; beat until smooth. Heat lightly oiled griddle or frying pan over medium-high heat. Pour or scoop batter onto griddle, using approximately 1/4 cup for each crepe. Tilt pan in a circular motion so that batter coats the surface evenly. Cook crepe about 2 minutes, until bottom is light brown. Loosen with spatula; turn and cook other side.

Transfer crepes to warm serving plate.  Spread 2 tablespoons of spinach on a crêpe. Top it with a slice of ham. Roll it up. Sprinkle cheese on top of each crepe. Serve immediately.

Chef LaLa Note: Queso Fresco tends to be lower in fat because it is made with skim milk.  Replace cheese with baby tomatoes for extra antioxidant punch.

Recipe and photo by Chef LaLa


360 calories; 16 g fat; 7 g saturated fat; 110 mg cholesterol; 24 g protein; 30 g carbohydrates;  2 g fiber; 800 mg sodium; 544 mg calcium. Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.