Recipe adapted from Croqu’menus (9^th edition, 2005, p. 134), and inspired by “Escalopes de Gruyère AOC” from Tradition et Terroir (n. 7, 2011, p. 15).

Batter:

200 grams (1 1/3 cups) all-purpose flour
1/4 teaspoon salt
200 ml milk
200 ml water
4 eggs
2 handfuls of fresh spinach
canola oil, for frying

Filling:

Thin slices of Gruyère AOP
Jambon cru du Valais IGP or Jambon cru des Grisons (or another cured ham)
(Another favorite filling is Saucisson neuchâtelois, pre-cooked and thinly sliced)

Instructions:

1. Whisk the flour and salt together in a large bowl. Make a well in the center of the mixture.

2. Beat the eggs, milk and water together in a small bowl, and then pour it into the center of the flour and salt mixture. Whisk all the ingredients together rigorously until smooth.

3. Add about a 1/2 cup of the batter to an upright or immersion blender. Add the spinach and blend until the mixture is smooth and the spinach is well incorporated. (Please note: If you have a big enough upright blender, just throw all the ingredients in the blender and blitz until smooth).

4. Whisk the green mixture into the remaining batter until its completely incorporated and the color of the batter is evenly green.

5. Let the batter sit in the fridge for at least 30 minutes.

6. Give the batter a stir. Add a little water, if it seems too thick. Over medium heat, coat a crêpe pan or another skillet with a very thin layer of canola oil. Pour a small amount of batter (about 1/3 cup) into the pan, and tilt the pan around to spread it evenly. Cook for a few minutes on each side, until lightly browned.

7. Fill the cooked crêpes with a thin slice of cheese and ham. Fold it in quarters or like a burrito and cook for about 3-5 minutes on each side in the same pan, to melt the cheese. You can keep them warm in the oven on very low heat until ready to serve.