French crepe with egg, spinach and goat's cheese

Add the milk to the batter and stir well. Heat 1 tablespoon of oil in a frying pan. Pour a large ladle of batter into the pan, let the batter run out and fry a thin pancake.

Break 1 egg in the middle of the pancake and spread around with the spinach and goat cheese. Fold the sides of the crepe in so that a square is formed, but the egg yolk is still visible.

Put a lid on the pan and cook until the egg is a bit coagulated. Repeat with the rest of the batter and the eggs. Cover the crêpes with the ham and serve immediately.