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Ham and Cheese Crepes

Delicate crepes filled with rich, gooey cheese and savory ham, perfect for brunch, lunch, or dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Brunch, Dinner, Lunch
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 1 cup All-purpose flour You can substitute with gluten-free flour if needed.
  • 2 large Eggs Essential for binding the batter and providing richness.
  • 1 cup Milk Feel free to use any milk you like, including plant-based alternatives.
  • 2 tablespoons Butter For cooking the crepes; olive oil can be used as a substitute.
Filling
  • 1 cup Ham Choose your favorite type, whether it’s thick deli slices or a flavorful smoked ham.
  • 1 cup Cheese Gruyère is recommended for a nutty flavor; Swiss or cheddar works great too.
  • 2 tablespoons Fresh herbs Chopped parsley or chives add freshness to the filling (optional).

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, eggs, and milk until smooth. Let it rest for about 10 minutes for the best texture.
  2. Chop the ham and grate the cheese if not done already. Mix them together in a bowl for the filling.
Cooking Crepes
  1. Heat a non-stick skillet over medium heat and melt a small amount of butter.
  2. Pour a ladle of batter into the pan, swirling it to form a thin layer. Cook for about 1-2 minutes on each side until lightly golden. Repeat until all batter is used, stacking the cooked crepes on a plate.
Filling and Serving
  1. Place a scoop of the ham and cheese mixture in the center of each crepe. Fold the sides over and then roll them up.
  2. Return the filled crepes to the pan over low heat just until the cheese melts and the crepe is heated through.
  3. Garnish with fresh herbs if desired, and enjoy your delicious ham and cheese crepes!

Notes

You can prepare the crepes in advance for easy cooking during the week. Store leftover crepes in an airtight container in the fridge for up to 2 days. You can freeze unfilled crepes for up to 2 months. To reheat, use a skillet to keep them crispy.