Cheesy Spinach and Ham Crepe Pockets

In a large bowl, whisk together the all-purpose flour, 3 large eggs, 1 1/2 cups whole milk, and 1/4 teaspoon salt.

Heat 1 tablespoon unsalted butter in a nonstick pan over medium heat. Add the thinly sliced onion and cook for about 5 minutes, or until softened and slightly browned. Add minced garlic, fresh spinach, and cook until the spinach is wilted, 2-3 minutes. Set the spinach mixture aside.

In the same pan, add 1/4 cup of the crepe batter and swirl to evenly coat the bottom. Cook for 1-2 minutes or until the edges start to lift, and then flip to cook for an additional 1-2 minutes. Repeat to make 4 crepes, adding more butter as needed.

Preheat the oven to 350°F (180°C).

Place each crepe on a baking sheet. Layer two slices of mozzarella cheese, four slices of ham, and a quarter of the spinach mixture onto each crepe. Top with a fried egg and carefully fold the edges over the filling, pressing down gently to keep the crepe closed.

Bake the crepe pockets for 5-7 minutes, or until the cheese is melted and the yolk reaches the desired consistency. Serve warm.