Ham Cheese French Crêpes
Thin and golden French crêpes filled with savory ham and melted Gruyère cheese, perfect for brunch or a light lunch with customizable filling options and quick preparation.
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.