Ham and cheese crepes are the perfect savory breakfast, brunch, or light lunch—delicate, golden crepes filled with savory ham and melted Gruyère cheese, folded into perfect packages. They’re simple enough for a weekday meal but elegant enough for entertaining.
The combination of tender crepes, salty ham, and nutty melted cheese is pure comfort. This recipe yields perfectly thin, tender crepes that are easy to make and even easier to fill. Serve them with a side of Dijon mustard or a simple green salad for a complete meal.
Instructions
Make the Batter
In a blender or large bowl, combine the flour, eggs, milk, water, melted butter, salt, and pepper. Blend or whisk until smooth. The batter should be very thin, like heavy cream. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
Heat the Pan
Heat an 8-inch or 10-inch non-stick skillet over medium heat. Add a small pat of butter and swirl to coat the pan.
Cook the Crepe
Pour about ¼ cup of batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter evenly in a thin layer. Cook for 1-2 minutes, until the edges are lightly golden and the top looks set. Flip and cook for another 30-60 seconds on the second side.
Keep Warm
Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm and soft. Repeat with remaining batter, adding more butter to the pan as needed.
Assemble the Crepes
Lay a crepe flat on a work surface. Place a slice of ham in the center, then sprinkle with about 2 tablespoons of shredded Gruyère. Fold the sides over the filling, then fold the top and bottom to form a square or rectangle.
Melt the Cheese
Return the folded crepe to the skillet, seam-side down, over medium heat. Cook for 1-2 minutes per side, until the cheese is melted and the crepe is heated through. Alternatively, place filled crepes on a baking sheet and warm in a 350°F oven for 5-7 minutes.
Serve
Arrange the crepes on a serving platter. Garnish with fresh chives or parsley. Serve warm with Dijon mustard, cornichons, and a green salad.
Pro-Tips for Ham and Cheese Crepe Perfection
- Rest the Batter: Don’t skip this step. Resting allows bubbles to settle and flour to hydrate, resulting in more tender crepes.
- The First Crepe Is a Test: The first crepe is always a little wonky—it’s okay! It helps you gauge the heat and batter consistency.
- Swirl Quickly: As soon as the batter hits the pan, tilt and swirl immediately to spread it thin.
- Use Good Cheese: Gruyère melts beautifully and has a nutty flavor. Swiss or Comté also work well.
- Warm the Filled Crepes: Returning the crepes to the skillet or oven ensures the cheese is perfectly melted.
- Keep Crepes Covered: Stacking crepes under a towel keeps them warm and soft.
- Serve Immediately: These crepes are best enjoyed right away, while the cheese is melted and the crepes are warm.
- Variations: Add a fried egg for a heartier breakfast, or swap ham for smoked salmon.
These Ham and Cheese Crepes are a savory French classic—absolutely delicious.
