The Mediterranean Recipe

Mix batter

In a blender or medium bowl, combine 1 cup all-purpose flour, 2 large eggs, 1 cup milk, 1/4 cup water, 2 tablespoons melted butter, 1/4 teaspoon salt, and 1 teaspoon sugar. Blend or whisk until completely smooth and slightly frothy, about 30–60 seconds. Let batter rest 10–20 minutes at room temperature (this relaxes the gluten and yields tender crepes).

If batter is too thick after resting, add up to 1–2 tablespoons more milk or water to reach a thin, pourable consistency that coats the back of a spoon.

Prepare spinach and artichokes

If using frozen spinach, squeeze out all excess water with paper towels or a clean kitchen towel. Roughly chop fresh spinach if using. Quarter marinated artichoke hearts if large.

Sauté filling

Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add the chopped spinach and sauté 1–2 minutes until wilted and most moisture has evaporated. Add the 3 oz diced or sliced ham and continue to cook 1–2 minutes to warm through. Stir in 1/2 cup artichoke hearts and cook 1 minute to heat. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside. Stir in half of the 1/2 cup crumbled feta (reserve the rest for finishing).

Beat eggs for filling

In a small bowl, beat 2 large eggs lightly with a fork and season with a small pinch of salt and pepper. These will be cooked inside each crepe during final assembly.

Cook crepes

Heat a 8–10 inch nonstick skillet or crepe pan over medium heat. Add a pat of butter or a little oil and wipe the surface with a paper towel so it's lightly coated. Pour about 1/4 cup of batter into the center of the pan, quickly tilting and swirling the pan to spread the batter into a thin round. Cook 30–60 seconds until the edges lift and the bottom is lightly golden. Flip with a thin spatula and cook 10–20 seconds more. Transfer the crepe to a plate and repeat with remaining batter (should make 4 crepes). Keep cooked crepes covered with a clean towel to stay warm.

Assemble and finish

Return the skillet to medium-low heat and lightly butter. Place one crepe in the skillet, spoon about 1/4 of the spinach-ham-artichoke mixture into the center and spread slightly. Pour half of one beaten egg (about 1 tablespoon) over the filling so it runs into the crepe; tilt the pan slightly if needed. Cover the skillet with a lid and cook 1–2 minutes, until the egg sets but is still moist (or to desired doneness). Sprinkle about 2 tablespoons crumbled feta over the egg. Fold the crepe edges over the filling (into a triangle or roll) and slide onto a plate. Repeat for the remaining crepes and filling.

If you prefer the eggs fully scrambled instead of set-in-place, scramble the beaten eggs in the skillet until nearly set, then spoon onto each crepe and top with filling and feta before folding.

Sprinkle remaining feta and chopped parsley or dill over finished crepes. Serve with a lemon wedge to squeeze over each crepe for brightness.