Name: Ham and Gruyère French Crêpes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 125 g all-purpose flour; 2 large eggs; 300 ml whole milk; 30 g unsalted butter, melted, plus extra for brushing pan; 1/4 teaspoon fine sea salt; 180 g cooked ham, sliced (preferably thick-cut deli or leftover roasted ham); 100 g Gruyère cheese, freshly grated; 2 teaspoons Dijon mustard (optional); Fresh parsley, chopped; Freshly ground black pepper

Jump to Recipe

Introduction

These Ham Cheese French Crêpes are a delightful blend of savory ham and melted Gruyère cheese wrapped in thin, tender crêpes. Perfect for a quick lunch, brunch, or light dinner, they bring a touch of French charm to your table with minimal fuss.

A close-up of two folded crepes on a white plate, each crepe golden brown with crispy edges and some darker toasted spots. Inside the crepes are layers of melted creamy cheese that oozes slightly over the edges, covering thin slices of soft, pale pink ham. The top crepe is garnished with small, bright green chopped herbs, adding a fresh color contrast. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crêpe Batter:

125 g all-purpose flour
2 large eggs
300 ml whole milk
30 g unsalted butter, melted, plus extra for brushing pan
1/4 teaspoon fine sea salt

Filling:

180 g cooked ham, sliced (preferably thick-cut deli or leftover roasted ham)
100 g Gruyère cheese, freshly grated
2 teaspoons Dijon mustard (optional)

For Serving (Optional):

Fresh parsley, chopped
Freshly ground black pepper

Instructions

Step 1: In a large mixing bowl, whisk together the flour and salt. Make a well in the center, add eggs, and begin incorporating the flour into the eggs. Gradually pour in milk while whisking continuously until the batter is completely smooth. Stir in the melted butter. Cover and let rest at room temperature for 30 minutes.
Step 2: Set a nonstick skillet over medium heat for 2–3 minutes. Lightly brush the pan with melted butter to coat the surface evenly.
Step 3: Pour around 60 ml of batter into the center of the hot pan. Quickly swirl the pan to spread the batter into a thin, even layer. Cook for 1–2 minutes until the edges lift and the underside is lightly golden. Flip and cook the other side for 30 seconds. Transfer to a plate and keep warm. Repeat with remaining batter, brushing the pan with butter as needed.
Step 4: Lay one crêpe flat. Spread a thin layer of Dijon mustard down the center, if using. Place a slice of ham and sprinkle with Gruyère cheese. Fold the crêpe in half, then in half again to form a triangle with filling inside.
Step 5: Return filled crêpes to the skillet over medium heat. Press gently and cook 1–2 minutes per side until cheese is fully melted and the crêpe is crisp-edged. Serve immediately garnished with parsley and black pepper, if desired.

Tips & Variations

Allow the batter to rest for 30 minutes to ensure tender, flexible crêpes; this step greatly improves texture.
Use freshly grated Gruyère and high-quality ham for the best flavor and melt.
For extra nutrition and flavor, add sautéed spinach or mushrooms to the filling.
Crêpes can be stacked with parchment paper between them and refrigerated for up to three days or frozen for up to two months.

Storage

Store any leftover filled crêpes in an airtight container in the refrigerator for up to three days. To reheat, warm them gently in a skillet over medium heat until the cheese melts again and the crêpe edges crisp. Avoid microwaving to prevent sogginess. Unfilled crêpes can be frozen, separated by parchment paper, for up to two months.

How to Serve

A close-up image of two folded crepes on a white plate resting on a white marbled surface. Each crepe is golden brown with a slightly crispy texture and is folded to show layers inside: thin pink slices of ham and melted creamy white cheese oozing out. The top crepe is sprinkled with small green herb pieces, adding a fresh touch. The melted cheese spills slightly over the edges, making the dish look warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crêpe batter ahead of time?

Yes, you can prepare the batter up to a day in advance and keep it covered in the refrigerator. Bring it back to room temperature and whisk gently before cooking.

What can I use instead of Gruyère cheese?

Emmental, Swiss cheese, or even a mild cheddar are excellent substitutes that melt well and complement the ham nicely.