Ham and Gruyère French Crêpes Recipe
Ham Cheese French Crêpes are thin, delicate pancakes filled with savory ham and melted Gruyère cheese. Made from a simple batter of flour, eggs, milk, and butter, these crêpes are lightly cooked on a nonstick skillet and then filled, folded, and pan-toasted to a crisp finish. This classic French dish is perfect for a comforting brunch or light dinner, enhanced with Dijon mustard and optional parsley and black pepper garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 crêpes 1x
- Category: Main Course
- Method: Frying
- Cuisine: French
Ingredients
Scale
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
- Prepare the batter: In a large mixing bowl, whisk together the flour and salt. Make a well in the center, add the eggs, and begin incorporating the flour into the eggs. Gradually pour in the milk while whisking continuously until the batter is completely smooth. Stir in the melted butter. Cover and let the batter rest at room temperature for 30 minutes to ensure tender crêpes.
- Heat the pan: Set a nonstick skillet over medium heat for 2 to 3 minutes. Lightly brush the pan with melted butter to coat the surface evenly, preventing sticking.
- Cook the crêpes: Pour about 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 to 2 minutes until the edges lift and the underside is lightly golden. Flip the crêpe and cook the other side for 30 seconds. Transfer to a plate and keep warm. Repeat this process with the remaining batter, brushing the pan with butter as needed.
- Assemble the crêpes: Lay one crêpe flat. Spread a thin layer of Dijon mustard down the center, if using. Place a slice of ham and sprinkle with freshly grated Gruyère cheese. Fold the crêpe in half, then fold again in half to form a triangle enclosing the filling.
- Finish cooking: Return the filled crêpes to the skillet over medium heat. Press gently and cook for 1 to 2 minutes on each side until the cheese has fully melted and the crêpe edges are crisp and golden. Serve immediately, garnished with chopped parsley and freshly ground black pepper if desired.
Notes
- Allowing the batter to rest ensures tender, supple crêpes; do not skip this step for optimal texture.
- Crêpes can be prepared ahead and stored stacked between parchment paper in the refrigerator for up to three days or frozen for up to two months.
- Try filling variations such as spinach or sautéed mushrooms for additional flavor and nutrition.
- Use freshly grated cheese and high-quality ham to achieve the best taste and texture.
- Always check ingredient packaging for potential allergens and consult a healthcare professional if needed.
Keywords: Ham cheese crêpes, French crêpes, savory crêpes, Gruyère cheese, brunch recipes, easy crêpes
Find it online: https://hannahdelgado.com/ham-and-gruyere-french-crepes-recipe/
