Description
This recipe for Easy Ham and Cheese Crepes combines delicate, thin crepes with a savory ham and melted cheese filling. The crepes are made from a simple batter blended smooth and cooked quickly on the stovetop, then filled with Dijon mustard, shredded Gruyere or cheddar cheese, and deli ham slices. The finished crepes are folded and gently heated to melt the cheese, creating a perfect balance of creamy, tangy, and savory flavors ideal for breakfast, brunch, or a light meal.
Ingredients
Scale
Crepe Batter
- ½ cup lukewarm water
- 1 cup milk
- 5 large eggs
- 1 cup all purpose flour
- 4 tablespoons unsalted butter, melted (plus more for pan)
- 2 tablespoons sugar
- Pinch salt
- 1 teaspoon vanilla extract
Filling and Garnish
- 1 tablespoon unsalted butter
- 3 tablespoons Dijon mustard
- 8 ounces shredded cheese (Gruyere or cheddar)
- 16 slices deli ham
- 3 tablespoons fresh dill (optional)
Instructions
- Prepare the Crepe Batter: Add lukewarm water, milk, eggs, all purpose flour, melted butter, sugar, salt, and vanilla extract to a blender. Blend for 15 to 20 seconds until smooth. Alternatively, whisk wet ingredients in a bowl, then slowly add dry ingredients and mix until combined and smooth.
- Heat the Pan: Lightly butter a medium-sized frying pan and set it over medium heat to warm evenly.
- Cook the Crepes: Pour ¼ cup of batter into the center of the warm skillet. Immediately lift and tilt the pan in a circular motion to spread batter thinly and evenly into a round shape.
- First Side Cooking: Cook the crepe for about 30 seconds until bubbles form around edges and the surface changes from glossy to matte.
- Flip the Crepe: Use a spatula to carefully flip the crepe and cook the second side for another 30 seconds until softly cooked through.
- Transfer and Cover: Move the finished crepe to a plate. Repeat with remaining batter, stacking crepes with parchment paper between to keep edges moist.
- Prepare Filling: Heat the pan again over low heat and melt a small piece of butter. Return one crepe to the pan.
- Add Mustard and Cheese: Spread a layer of Dijon mustard over the crepe, then sprinkle shredded cheese evenly on top.
- Add Ham: Lay one or two slices of deli ham over the cheese.
- Fold and Melt: Fold the edges of the crepe over the filling, cover the pan with a lid, and let the cheese melt for about 1 minute.
- Serve: Garnish with fresh dill or other herbs if desired, and accompany with a side salad or fresh greens.
Notes
- For best results, use a non-stick pan or well-seasoned crepe pan to prevent sticking.
- Parchment paper between cooked crepes keeps them soft and prevents drying out.
- Feel free to substitute Gruyere with sharp cheddar or your preferred melting cheese.
- Adjust mustard quantity to taste for a milder or stronger tang.
- Fresh herbs like parsley, chives, or tarragon also complement the filling well.
- Crepes can be prepared in advance and reheated gently in a pan before filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Keywords: ham and cheese crepes, easy crepes recipe, savory crepes, brunch crepes, French crepes, quick breakfast, crepe filling
