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Cheese, ham and spinach crêpe cake

Cheese, ham and spinach crêpe cake


Serve up this spectacular savoury cake for lunch, which is as fun to make as it is to eat

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    2059kj 492kcal
  • Fat
    High 37%
  • Saturates
    High 50%
  • Sugar
    Low 18%
  • Salt
    Low 27%

% of adult’s reference intake | Carbohydrates per serving : 36g

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Big Bag Option


  • 3 tbsp Co-op olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 750g Co-op Italian passata
  • ½ tbsp dried oregano
  • 1 tbsp red wine vinegar
  • 2 x 125g bags Co-op British baby spinach
  • 100g Co-op plain flour
  • 2 Co-op British free range eggs, lightly beaten
  • 280ml Co-op British semi-skimmed milk
  • 160g Co-op British honey ham chunks, torn into smaller pieces
  • 2 tbsp finely chopped basil, plus extra leaves to serve
  • 60g Co-op Gruyère, grated
  • 60g Co-op British white mature Cheddar, grated


  1. Heat ½ tbsp of the oil in a saucepan and fry the onion for 8-10 mins, until soft, adding the garlic for the final minute
  2. Pour in the passata, oregano and red wine vinegar, season and gently simmer for 25 mins, stirring occasionally
  3. Wilt the spinach in a pan, squeeze to remove as much water as possible, then roughly chop
  4. Meanwhile, put the flour in a bowl and make a well in the centre
  5. Mix the egg, milk and 1 tbsp of the oil together, then pour half into the flour
  6. Whisk to combine, bringing the flour in little by little, then continue adding the rest of the milk and egg until the mixture is smooth
  7. To cook the crêpes, heat a little of the remaining olive oil in a 20cm nonstick frying pan
  8. Pour in an eighth of the batter, then swirl it to coat the pan. Cook for about 40 seconds, then flip over and cook on the other side for another 30 seconds, until golden all over
  9. Slide onto a plate and cover with foil to keep warm
  10. Repeat with the remaining batter and oil to make about 8 crêpes in total
  11. Place 1 on a platter, then spread with an eighth of the sauce
  12. Top with a little spinach, ham, basil, Gruyère and Cheddar
  13. Repeat for the rest of the crêpes and fillings, finishing with a layer of sauce and a sprinkling of cheese
  14. Place under a preheated grill for 5-7 mins until the cheese is lightly golden and bubbling
  15. Serve the cake scattered with a few basil leaves