Today we’re making a stunning Crêpe Millefeuille with Spinach and Ham, an elegant and irresistible alternative to classic lasagna, this time prepared in a simple loaf pan.

Imagine soft crêpes alternating with a creamy layer of velvety béchamel and a savory filling of spinach sautéed with a touch of garlic and slices of ham, all made gooey with plenty of cheese.

This recipe, although requiring a few extra steps, is truly satisfying: the result is a rich pie, which, once baked, you can make even more delicious with the leftover béchamel or, for true connoisseurs, with a rich melted Latteria fondue.

Perfect for Sunday lunch or a special occasion! Let’s roll up our sleeves and prepare this Crêpe Millefeuille with Spinach and Ham.

Below, as always, I’ll leave you other tasty recipes to make with crêpes, and then we’ll go right under the photo to discover how to prepare this crêpe Millefeuille!

See you soon with the next recipe, Ana Amalia!

Difficulty: Easy
Cost: Inexpensive
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 6 People
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for Crêpe Millefeuille with Spinach and Ham

1 1/4 cups all-purpose flour
3 eggs (medium)
2 cups milk
2 tbsp butter (melted)
2 pinches salt
1 cup milk
2 tbsp all-purpose flour
2 tbsp butter
1 pinch salt
to taste nutmeg
10 oz spinach (fresh or frozen)
2 cloves garlic
4 tbsp butter
5 oz ham (sliced or diced speck)
7 oz Latteria cheese (or caciotta or similar semi-soft cheese)
3 1/2 oz grated Parmesan cheese
1/2 cup heavy cream

Preparation of Crêpe Millefeuille with Spinach and Ham

Bring 1/2 cup of heavy cream to a boil in a small saucepan.
Once boiling, add 2 oz of cubed Latteria cheese and 2 oz of grated Parmesan.
Melt over low heat, stirring with a whisk, turn off the heat and set aside.
You can use either fresh or frozen spinach.
If fresh, blanch them for a few minutes in lightly salted water; if frozen, no need to thaw.
In a large, deep-sided pan, melt the butter with the whole, crushed garlic cloves.
Add the spinach still frozen (or those blanched and well squeezed to remove water).
Sauté them until they are thawed and dry, season with salt and remove the garlic cloves.
Slice the Latteria cheese thinly and prepare the béchamel by melting the butter in a saucepan.
Add the flour and let it absorb into the butter on the heat, then incorporate the warm milk all at once, season with salt and nutmeg.
Cook the béchamel, stirring often with a whisk until it thickens and set aside.
In a bowl, beat the eggs with the flour using a hand whisk.
Gradually add the room temperature milk and the melted butter, continuously whisking until you have a silky, lump-free mixture. Let the batter rest in the refrigerator for at least 30 minutes.
Cook one crêpe at a time by ladling a scoop of batter into a lightly oiled or buttered large pan, flipping it when the edges start to lift and cook the other side for a few moments.
Place a crêpe to line the bottom and sides of a loaf pan; if one crêpe is not enough, slightly overlap two and allow excess crêpe to hang outside the pan.
Pour a little béchamel over, then half the ham, half the cheese slices.
Another crêpe, the spinach, the grated cheese, béchamel, another crêpe.
The sliced cheese and remaining ham, finish by closing with the last crêpes and bake in the center rack of the oven.
Bake at 350°F in a preheated static oven for 20/25 minutes until the top is golden and crispy.
Invert onto a serving plate, coat the top with the cheese fondue or leftover béchamel and serve sliced.

Storage, Tips, and Variations

The crêpe Millefeuille with spinach can be stored in the fridge for 2 days in an airtight container.

You can freeze it divided into portions.

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