Ham, Spinach, Tomato, & Brie Crêpes

Crêpes can be made a variety of ways–sweet and sugary for dessert, or salty and savory for dinner, breakfast, or lunch.  For a mealtime crêpe that is filling, easy, and tasty, try this Ham, Spinach, and Tomato Crêpe with Brie and Parmesan.

Ham, Spinach, Tomato Crêpes

For a regular crêpe recipe, see here.  Otherwise, the recipe is a made-to-order (personal preference).

Ingredients:

–Crêpe Batter–
* 1/2 cup flour
* 1 egg, beaten
* 3/4 cup milk
* 1/8 teaspoon salt
* 1 tablespoon butter, melted (more for skillet & frying the crêpe)

–Filling–
* 1-2 slices, thinly sliced ham
* 4-5 cherry tomatoes, halved
* small handful of spinach
* 1 green onion, chopped
* 1/4 cup brie, thinly sliced (or shredded)
* 1/4 cup tomato sauce
* 1 tablespoon freshly chopped parsley
*  Salt & pepper, to taste

1.) Prepare crêpe batter: mix beaten egg, milk, salt, butter, and flour in a bowl.

2.) Heat a small skillet with butter (1 tablespoon, or less) and add 1/2 cup crêpe batter to the pan.  Cook until bottom is golden brown.  Flip, and cook the other side until done.  Reduce heat to medium-low.

3.) Meanwhile, while the crêpe batter is cooking, prepare filling batter in a separate small skillet: combine tomato, spinach, ham, green onions, parsley, salt & pepper, and cook until done, or vegetables have lightly browned.  Add 1/4 cup tomato sauce, mix to integrate, and heat for one more minute.   Remove from heat.

4.) Add to crêpe and sprinkle with brie.  Fold crêpe over the top and allow to sit in skillet (on warm) for 1-2 minutes to allow the cheese to cool.

5.) Plate crepe and enjoy! Makes 1 crêpe.  Whole batch of batter makes 4-5 crêpes.

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