Delicate and savory, these ham and cheese crepes are a delicious treat for breakfast, brunch, or even a light dinner. With thin, golden crepes filled with salty ham, creamy melted Swiss cheese, and a hint of tangy Dijon mustard, this dish strikes the perfect balance between simple and elegant.

Why You’ll Love This Recipe

Versatile Meal: Ideal for breakfast, brunch, or a light dinner. You can even serve it as an appetizer.
Perfect Combination: The saltiness of the ham, creaminess of Swiss cheese, and the tanginess of Dijon mustard make every bite flavorful.
Quick and Easy: Ready in just 30 minutes, it’s great for busy mornings or last-minute entertaining.
Customizable: You can easily swap out the filling ingredients to suit your tastes.
Sophisticated Yet Simple: Crepes feel fancy, but they’re surprisingly easy to make with basic ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crepes:

1 cup (4 oz) cake flour
2 tbsp granulated sugar
1/8 tsp salt
2 eggs, whole
1 egg yolk
5 oz whole milk
5 oz heavy cream
2 tbsp butter (melted)

For the Filling:

8 oz ham (thinly sliced)
8 oz Swiss cheese (sliced or shredded)
1 tbsp Dijon mustard
1 tbsp mayonnaise

Directions

Prepare the Crepes:

Make the Batter:
- In a mixing bowl, whisk together the cake flour, sugar, and salt.
- In a separate bowl, whisk the eggs, egg yolk, milk, heavy cream, and melted butter until smooth.
- Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps.
Cook the Crepes:
- Heat a nonstick skillet or crepe pan over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter into the pan, swirling to evenly coat the surface.
- Cook for 1–2 minutes, or until the edges start to lift and the bottom is golden. Flip and cook for another 30 seconds.
- Repeat with the remaining batter, stacking the cooked crepes on a plate.

Assemble the Crepes:

Prepare the Filling:
- In a small bowl, mix the Dijon mustard and mayonnaise. Spread a thin layer of the mixture onto each crepe.
Add the Ham and Cheese:
- Place a few slices of ham and cheese on one side of each crepe. Fold the crepe in half, then fold it again to form a triangle.

Heat the Filled Crepes:

Melt the Cheese:
- Heat a skillet over low heat and place the filled crepes in the pan. Cover and cook for 2–3 minutes, or until the cheese melts.
Serve:
- Serve the crepes warm with a side salad, fruit, or a dollop of sour cream.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Cheese Options: Substitute Swiss cheese with Gruyere, cheddar, or mozzarella for a different flavor.
Vegetarian Version: Replace ham with sautéed spinach, mushrooms, or roasted vegetables.
Sweet Option: Skip the mustard and ham, and fill the crepes with Nutella, fresh berries, or whipped cream for a sweet version.
Gluten-Free: Use a gluten-free flour blend in place of cake flour.
Extra Flavor: Add a sprinkle of herbs, such as chives or thyme, to the filling for a more aromatic dish.

Storage/Reheating

Storage: Store leftover crepes (filled or unfilled) in an airtight container in the refrigerator for up to 3 days.
Reheating: Heat filled crepes in a skillet over low heat until warmed through, or in the microwave for 30 seconds.
Freezing: Unfilled crepes can be frozen. Stack them with parchment paper between each crepe, and store in a freezer-safe bag for up to 2 months.

FAQs

1. Can I make the crepe batter ahead of time?

Yes, the batter can be made up to 24 hours in advance. Store it in the refrigerator and give it a quick whisk before cooking.

2. What type of ham works best for this recipe?

Thinly sliced deli ham or leftover baked ham both work well.

3. Can I use pre-made crepes?

Absolutely! Pre-made crepes save time and work perfectly for this recipe.

4. How do I keep the crepes warm while cooking?

Stack the crepes on a plate and cover with aluminum foil, or place them in a warm oven (200°F).

5. Can I substitute the Dijon mustard?

Yes, you can use honey mustard, whole-grain mustard, or even skip it if you prefer.

6. Are these crepes gluten-free?

No, but you can make them gluten-free by using a gluten-free flour blend.

7. What’s the best pan to use for crepes?

A nonstick skillet or a crepe pan is ideal for making thin, even crepes.

8. Can I add vegetables to the filling?

Yes, sautéed spinach, bell peppers, or mushrooms make great additions to the filling.

9. Can I freeze the filled crepes?

Freezing filled crepes isn’t recommended, as the texture may change when reheated. It’s best to freeze the crepes unfilled.

10. How can I make the crepes lighter?

Use skim milk instead of whole milk and reduce the butter slightly for a lighter crepe.

Conclusion

Ham and cheese crepes are a savory delight that’s simple to make yet elegant enough for special occasions. Whether you’re serving them for breakfast, brunch, or dinner, these crepes are sure to impress with their rich flavors and delicate texture. Customize the fillings to suit your taste, and enjoy this versatile dish any time of day!

Ham and Cheese Crepes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: asma
Total Time: 30 minutes
Yield: 8 servings 1x

Print Recipe

Description

These savory ham and cheese crepes are a perfect blend of golden, thin crepes filled with salty ham, melted Swiss cheese, and a hint of Dijon mustard. Whether for breakfast, brunch, or a light dinner, they are sure to impress!

Instructions

. Make the Crepe Batter:

In a medium bowl, whisk together the cake flour, sugar, and salt.
In another bowl, whisk the eggs, egg yolk, milk, and heavy cream until combined. Gradually add the wet mixture to the dry ingredients, whisking until smooth.
Stir in the melted butter. Cover the batter and let it rest for 15-20 minutes.

2. Cook the Crepes:

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter.
Pour about 1/4 cup of batter into the pan, swirling to spread it evenly into a thin layer. Cook for 1-2 minutes, or until the edges lift slightly and the bottom is golden.
Flip the crepe and cook for another 30 seconds. Repeat with the remaining batter, stacking the crepes on a plate.

3. Assemble the Filling:

In a small bowl, mix Dijon mustard and mayonnaise. Spread a thin layer of the mixture over one side of each crepe.
Add a few slices of ham and a layer of Swiss cheese to the crepe’s center.

4. Warm and Serve:

Fold the crepes into quarters or roll them up. Place them in a warm skillet over low heat, covered, for 2-3 minutes to melt the cheese.
Serve warm and enjoy!

Notes

Customizable Filling: Swap ham with turkey, chicken, or even sautéed spinach for a vegetarian option.
Cheese Options: Gruyere, mozzarella, or cheddar can replace Swiss cheese for different flavor profiles.
Make-Ahead Tip: Prepare the crepes in advance, stack them with parchment paper in between, and store them in the fridge for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Skillet
Cuisine: French