Ham and Cheese Crepes are the perfect savory choice for breakfast, lunch, dinner or brunch when you want something easy-to-make, yet sophisticated in flavor. Thin pancake-like crepes are filled with a delicious combination of salty ham and Swiss cheese. A simple Dijon mustard spread adds the perfect amount of tanginess.
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One of the best recipes to make for brunch are French Crepes. While they are definitely sinfully delicious when filled with Pastry Cream and strawberries, sometimes a savory filling is a more appropriate meal.
These Ham and Cheese Crepes are the perfect go-to crepe recipe when you need something with a bit more protein to start the day, though they also make a great breakfast-for-dinner, as well.
Why This Recipe Works
Crepes are fairly easy to prepare using ingredients you likely already have in your pantry. Using leftover or pre-sliced ham makes this recipe even simpler.
They are filled with ham and cheese, a classic flavor combination that has long been a favorite. We add a smear of Dijon mustard for adding tanginess and flavor.
Extra crepes can be frozen and defrosted individually, as needed.
Step-By-Step Instructions
Ingredients
Crepes
- 2 whole eggs
- 1 egg yolk
- 4 ounces cake flour (about 1 cup): whole wheat flour can also be used. We highly recommend using high-quality baking products like King Arthur brand for the best results. Make your own cake flour by measuring out 1 cup of all purpose flour (do not pack it into the cup) and remove 2 tablespoons. Add in 2 tablespoons of cornstarch and sift the flour through a fine mesh sieve into a bowl to combine the flour and cornstarch.
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 5 ounces whole milk
- 5 ounces heavy cream
- melted butter for cooking
Chef’s Tip: you can use 10 ounces of half-and-half in place of the milk and heavy cream.
Filling
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 8 ounces Swiss cheese (shredded)
- 8 ounces ham (diced or slices)
- 1 tablespoon butter
- parsley or dill (optional, garnish)
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Allowing the crepe batter to rest in the refrigerator for at least 1-2 hours is ideal for the most perfect crepes. Plan ahead, if possible. It’s not absolutely necessary to allow the batter to rest, but the crepes may not be quite as expected.
Dice, shred or slice your ham, if needed. Shred the Swiss cheese.
Create!
Whisk together the eggs and yolk in a medium bowl.
Add the flour, sugar and salt and whisk until smooth.
Gradually add the milk and cream. The mixture should be thin. You can add more milk and/or cream if needed.
Strain through a fine mesh sieve before using to remove any lumps of flour.
If possible, allow the batter to rest in the refrigerator for at least 1-2 hours.
When you are ready to cook the crepes, heat an 8 or 9-inch crepe pan, heavy-bottomed skillet or cast iron skillet on medium. Brush a thin layer of melted butter onto the bottom of the pan (just enough to coat it) with a silicone brush. For the first crepe, you can add a little extra butter.
Scoop out about 3 tablespoons of batter (slightly less than 1/4 cup). Pull the skillet off the heat and pour in the batter turning the pan side to side to coat the entire bottom with the batter.
Cook for 1-2 minutes or until the bottom is lightly golden browned.
Using a spatula, pull the edges of the crepe away from the pan, then slide the spatula underneath to lift and flip the crepe.
Cook an additional 1-2 minutes or until lightly browned. Remove to a plate and repeat with more butter and batter until all of the batter is used. You should get 8 crepes.
Spread 1/2 to 1 teaspoon the Dijon mayonnaise mixture onto the center of each crepe.
Sprinkle on 1/8 of the cheese and 1/8 of the ham.
You can either roll up the crepes or fold them in half, then fold them in half again.
Melt a small amount of the remaining butter over low heat in the same skillet used to make the crepes.
Place the folded crepes into the skillet and cook just long enough to melt the cheese, about 1 minute per side.
Present!
Plate the crepes and garnish with extra cheese, ham and/or minced parsley or dill.
Tips and Techniques
- To make cake flour, remove 2 tablespoons of flour from 1 cup of all purpose flour and replace with 2 tablespoons of cornstarch. Sift through a fine mesh sieve.
- Using a heavy bottomed skillet will help distribute the heat for more even cooking. You can use a dedicated crepe pan or a nonstick or cast iron skillet.
- Cook crepes on medium heat so that the pan doesn’t get too hot and cook the crepes before you’re able to swirl the batter around it completely. You can also lift the pan up off of the heat while swirling to give you even more time.
- Allow the batter to rest at least an hour or two in the refrigerator before cooking. This is not absolutely necessary, but it does help give you the most perfect crepes.
- Store leftover crepes tightly covered in the refrigerator. Consume within 2-3 days.
FAQ’s
Is Crepe Batter The Same As Pancake Batter?
Not quite. Crepes do not contain any leavening agents, like baking soda or baking powder which makes them thin and flat. Pancakes, on the other hand, do contain leavening agents so they rise while cooking and are thicker and fluffier.
What Kind Of Flour Is Best For Crepes?
Cake flour or whole wheat flour is best for crepes. While you can use all purpose flour, the batter may end up thicker than desired resulting in thicker crepes.
Can You Freeze Crepes?
Crepes can be frozen for up to 3 months. Place a small sheet of wax paper between each crepe and freeze in an airtight container or freezer bag.
More Ham and Cheese Recipes
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Ham and Cheese Crepes
Ingredients
Crepes
- 2 whole eggs
- 1 egg yolk
- 4 ounces cake flour (about 1 cup, see notes)
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 5 ounces whole milk
- 5 ounces heavy cream
- 1 tablespoon butter (melted, for cooking)
Filling
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 8 ounces Swiss cheese (shredded)
- 8 ounces ham (diced or slices)
- 1 tablespoon butter
- parsley or dill (optional, garnish)
Instructions
- Whisk together the eggs and yolk in a medium bowl. Add the flour, sugar and salt and whisk until smooth.2 whole eggs, 1 egg yolk, 4 ounces cake flour, 2 tablespoons granulated sugar, 1/8 teaspoon salt
- Gradually add the milk and cream. The mixture should be thin. You can add more milk and/or cream if needed. Strain through a fine mesh strainer before using to remove any lumps of flour.5 ounces whole milk, 5 ounces heavy cream
- If possible, allow the batter to rest in the refrigerator for at least 1-2 hours.
- When you are ready to cook the crepes, heat an 8 or 9-inch crepe pan, heavy-bottomed skillet or cast iron skillet on medium. Brush a thin layer of melted butter onto the bottom of the pan (just enough to coat it) with a silicone brush. For the first crepe, you can add a little extra butter.1 tablespoon butter
- Scoop out about 3 tablespoons of batter (slightly less than 1/4 cup). Pull the skillet off the heat and pour in the batter turning the pan side to side to coat the entire bottom with the batter.
- Cook for 1-2 minutes or until the bottom is lightly golden browned.
- Using a spatula, pull the edges of the crepe away from the pan, then slide the spatula underneath to lift and flip the crepe.
- Cook an additional 1-2 minutes or until lightly browned. Remove to a plate and repeat with more butter and batter until all of the batter is used. You should get 8 crepes.
- Mix together the Dijon mustard and mayonnaise. Spread 1/2 to 1 teaspoon the Dijon mayonnaise mixture onto the center of each crepe.1 tablespoon Dijon mustard, 1 tablespoon mayonnaise
- Sprinkle on 1/8 of the cheese and 1/8 of the ham per crepe.8 ounces Swiss cheese, 8 ounces ham
- You can either roll up the crepes or fold them in half, then fold them in half again.
- Melt a small amount of the remaining butter over low heat in the same skillet used to make the crepes.1 tablespoon butter
- Place the folded crepes into the skillet and cook just long enough to melt the cheese, about 1 minute per side.
- Plate the crepes and garnish with extra cheese, ham and/or minced parsley or dill.parsley or dill
Notes
Tips and Techniques
- To make cake flour, remove 2 tablespoons of flour from 1 cup of all purpose flour and replace with 2 tablespoons of cornstarch. Sift through a fine mesh sieve.
- Using a heavy bottomed skillet will help distribute the heat for more even cooking. You can use a dedicated crepe pan or a nonstick or cast iron skillet.
- Cook crepes on medium heat so that the pan doesn't get too hot and cook the crepes before you're able to swirl the batter around it completely. You can also lift the pan up off of the heat while swirling to give you even more time.
- Allow the batter to rest at least an hour or two in the refrigerator before cooking. This is not absolutely necessary, but it does help give you the most perfect crepes.
- Store leftover crepes tightly covered in the refrigerator. Consume within 2-3 days.
