Experience the delicate charm of French cuisine with these thin, golden crêpes filled with savory ham and melted Gruyère cheese. Perfectly balanced between crisp edges and tender interiors, these crêpes bring a sophisticated yet approachable brunch or light lunch option. The harmonious flavors and customizable fillings make them a versatile dish that pleases any crowd.
Whether you’re enjoying a cozy family meal or impressing guests with an elegant spread, this classic French favorite invites comfort and style to your plate. With simple ingredients and straightforward techniques, you can master these crêpes and elevate your culinary repertoire.
- Quick and easy to prepare, perfect for busy mornings or relaxed gatherings.
- Customizable filling options allow for personal taste and creative variations.
- The silky smooth batter and rich melted cheese create a delightful texture contrast.
- Ideal for brunch, lunch, or a light dinner offering balanced nutrition.
Ingredients
- All-Purpose Flour: 125 grams finely sifted for a smooth, lump-free crêpe batter with a tender bite.
- Large Eggs: 2 fresh eggs to bind the batter and provide richness and structure.
- Whole Milk: 300 milliliters added gradually for a thin, pourable batter ensuring light, delicate crêpes.
- Unsalted Butter: 30 grams melted plus extra for brushing, adding flavor and preventing sticking while cooking.
- Fine Sea Salt: 1/4 teaspoon to enhance the batter’s subtle sweetness and overall flavor balance.
- Cooked Ham: 180 grams thick-cut or leftover roasted ham slices, imparting savory saltiness to the filling.
- Gruyère Cheese: 100 grams freshly grated for creamy, nutty melting goodness inside each crêpe.
- Dijon Mustard: 2 teaspoons optional to add a zesty kick and depth of flavor to the filling.
- Fresh Parsley: chopped, for garnish that adds color and fresh herbal notes when serving.
- Freshly Ground Black Pepper: optional, to season and enhance the savory filling at serving time.
Instructions
- Prepare the Crêpe Batter
In a large mixing bowl, whisk together the flour and fine sea salt to evenly distribute seasoning. Create a well in the center and crack in the eggs, slowly incorporating the flour to prevent lumps. Gradually whisk in the whole milk until the batter is smooth and fluid, then stir in the melted butter for richness. Cover and let the batter rest for 30 minutes at room temperature to relax the gluten and achieve tender, supple crêpes.
- Heat and Butter the Skillet
Preheat a nonstick skillet over medium heat for 2 to 3 minutes to ensure an evenly hot cooking surface. Lightly brush the pan with melted butter, which prevents sticking and promotes golden, crisp edges on each crêpe.
- Cook the Crêpes
Pour about 60 milliliters of batter into the center of the hot skillet and swiftly swirl to spread into a thin, even layer. Cook for 1 to 2 minutes until the edges lift and the bottom turns lightly golden. Flip carefully and cook the other side for 30 seconds just until set. Transfer the cooked crêpes to a plate and keep warm, repeating the process with the remaining batter and re-buttering the pan as needed.
- Assemble the Filled Crêpes
Lay one crêpe flat on a clean surface. Spread a thin layer of Dijon mustard down the center if using, then layer with a slice of ham and a generous sprinkle of freshly grated Gruyère cheese. Fold the crêpe in half, then in half again to create a neat triangle securely enclosing the filling.
- Finish Cooking the Filled Crêpes
Return the filled crêpes to the skillet over medium heat. Press lightly and cook for 1 to 2 minutes on each side until the Gruyère melts thoroughly and the edges become crisp and golden. Serve immediately garnished with fresh parsley and freshly ground black pepper for an elegant finish.
- Resting the batter is essential for tender crêpes by allowing flour to fully hydrate.
- Prepared crêpes can be refrigerated, stacked with parchment, for up to 3 days or frozen for longer storage.
- Swapping ham and cheese for sautéed mushrooms or spinach creates delicious variations with added nutrition.
Storage Tips
Store cooked crêpes separated by parchment paper in an airtight container inside the refrigerator for up to three days. For longer storage, freeze them stacked with parchment between layers in a sealed bag for up to two months. Reheat gently in a skillet or microwave before filling and serving.
Serving Suggestions
Serve these ham and cheese crêpes with a crisp green salad or light vegetable soup to complete the meal. A glass of chilled white wine or freshly brewed coffee pairs beautifully with this French-inspired dish, perfect for brunch or casual dinners.
- Use freshly grated Gruyère cheese for superior melting and authentic flavor.
- Maintain medium heat while cooking crêpes to avoid burning and ensure even browning.
- Lightly butter the skillet before each crêpe to keep their edges crisp without overwhelming butteriness.
- Allow the batter to rest visibly for 30 minutes to enhance elasticity and prevent tearing when flipping.
FAQs
- Can I make the batter ahead of time?
Yes, you can prepare the crêpe batter up to 24 hours in advance. Keep it tightly covered and refrigerated. Stir gently before using.
- What can I substitute for Gruyère cheese?
Swiss cheese or Emmental are good alternatives offering similar melting and flavor profiles if Gruyère is unavailable.
- Can these crêpes be made gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking to make the recipe gluten-free.
- How do I reheat leftover filled crêpes?
Reheat in a nonstick skillet over medium-low heat for a few minutes on each side until the cheese melts and the crêpe is warm and crisp.
- Is Dijon mustard necessary?
It’s optional but highly recommended to add a subtle tangy depth that balances the richness of cheese and ham.
- Can I add vegetables to the filling?
Absolutely! Sautéed spinach, mushrooms, or caramelized onions are excellent additions for extra flavor and nutrients.
- What’s the best pan for making crêpes?
A nonstick skillet or a specialized crêpe pan with low sides helps spread the batter evenly and allows easy flipping.
Ham Cheese French Crêpes
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 nonstick skillet or crêpe pan
- 1 Offset spatula or thin spatula
- 1 pastry brush
Ingredients
- 1 cup all-purpose flour 125 g
- 2 large eggs
- 1 1/4 cups whole milk 300 ml
- 2 tablespoons unsalted butter melted, plus extra for brushing pan (30 g)
- 1/4 teaspoon fine sea salt
- 6 ounces cooked ham sliced (preferably thick-cut deli or leftover roasted ham, 180 g)
- 3 1/2 ounces Gruyère cheese freshly grated (100 g)
- 2 teaspoons Dijon mustard optional
- Fresh parsley chopped (optional)
- Freshly ground black pepper optional
Instructions
- In a large bowl, whisk together flour and salt, then create a well in the center and add eggs. Gradually whisk in milk until batter is smooth.
- Stir in melted butter, cover the bowl, and let the batter rest at room temperature for 30 minutes.
- Heat a nonstick skillet over medium heat for 2-3 minutes and lightly brush with melted butter.
- Pour about 1/4 cup (60 ml) of batter into the center of the hot pan and swirl to spread thinly and evenly.
- Cook for 1-2 minutes until edges lift and bottom is golden, then flip and cook for 30 seconds more. Transfer to a plate and keep warm.
- Repeat cooking remaining batter, brushing pan with butter as needed.
- Place one crêpe flat, optionally spread Dijon mustard down the center, then layer with ham slice and sprinkle with Gruyère cheese.
- Fold crêpe in half, then in half again to form a triangle enclosing the filling.
- Return filled crêpes to the skillet over medium heat, press gently, and cook 1-2 minutes per side until cheese melts and edges crisp.
- Serve immediately garnished with chopped parsley and freshly ground black pepper, if desired.
Notes
- Allow batter to rest for tender crêpes.
- Store cooked crêpes in fridge up to 3 days or freeze for 2 months.
- Try spinach or mushrooms as filling variations.
- Use fresh grated cheese and quality ham for best flavor.
