Classic French Ham Crêpes

This hearty Ham and Cheese French Crêpe recipe has been my kitchen staple for years, bringing a touch of Parisian café charm to our family table whenever I need something both impressive and simple.

I first discovered this recipe during a rainy weekend when we were craving something special but couldn't go out. Now it has become our Sunday tradition, with my children eagerly waiting to flip their own crêpes before we add the fillings.

Ingredients

• 1 ½ cups all purpose flour This provides a soft and delicate base for the crêpes
• 2 large eggs Essential for structure and richness
• 2 cups whole milk For the creamiest most tender crêpes
• 3 tbsp unsalted butter For flavor and moisture
• A pinch of salt To enhance the overall taste
• 8 oz cooked ham Opt for thicker deli cuts or leftover roasted ham
• 1 ½ cups shredded Gruyère cheese For the perfect melt and a nutty depth of flavor
• 1 tbsp Dijon mustard Adds a tangy brightness without overpowering the filling

Step-by-Step Instructions

Prepare the Batter

In a large bowl whisk together the flour and salt. Make a well in the center and add the eggs whisking gently to incorporate the flour. Gradually pour in the milk while whisking constantly to avoid lumps. Add the melted butter and mix until the batter is smooth. Let the batter rest for 30 minutes at room temperature. This step ensures the crêpes are tender and pliable.

Cook the Crêpes

Heat a non stick skillet over medium heat for 2 3 minutes. Lightly brush the skillet with melted butter to prevent sticking. Pour about ¼ cup of batter into the center of the hot pan swirling immediately to form a thin even layer. Cook for 1 2 minutes until the edges are golden and start to lift from the pan. Flip the crêpe carefully and cook for another 30 seconds on the other side. Continue until all the batter is used stacking the cooked crêpes on a plate and covering lightly to keep warm.

Fill and Fold the Crêpes

Lay one crêpe flat on your work surface. Spread a thin layer of Dijon mustard in the center. Top with a slice of ham and sprinkle with a generous amount of shredded Gruyère cheese. Fold the crêpe in half then again to form a triangle enclosing the filling inside.

Melt the Cheese

Return the filled crêpe to the skillet over medium heat. Press gently with a spatula and cook for 1 2 minutes per side until the cheese is melted and the outside is slightly crispy. Serve hot garnished with chopped parsley and a sprinkle of cracked black pepper if desired.

Bookmark

My absolute favorite part of making these crêpes is the moment the Gruyère begins to melt, releasing its nutty aroma throughout the kitchen. My grandmother taught me to always use freshly grated cheese rather than pre packaged for the best flavor and meltability.

Storage Tips

Unfilled crêpes can be stacked between pieces of parchment paper and refrigerated for up to 3 days. Simply warm them in a pan before filling. You can also freeze the plain crêpes for up to 2 months in an airtight container with parchment between each layer. When ready to use, thaw overnight in the refrigerator before reheating.

French Crêpe Traditions

In France, savory crêpes are traditionally made with buckwheat flour and called "galettes," especially in Brittany where they originated. The ham and cheese combination is a classic found in cafés and crêperies across France. On February 2nd, French families celebrate La Chandeleur (Candlemas) by making crêpes, with a tradition of holding a coin in your writing hand while flipping a crêpe with the other for good luck and prosperity.

Serving Suggestions

For a complete French meal, serve your ham and cheese crêpes with a simple green salad dressed with a light vinaigrette. The freshness of the greens beautifully complements the richness of the crêpes. For brunch, pair with fresh fruit and a glass of dry white wine or sparkling cider. During colder months, I love serving these alongside a small bowl of tomato soup for a cozy lunch combination.

Family-Friendly Variations

Create a crêpe bar where everyone can choose their own fillings. Alongside the classic ham and cheese, offer options like sautéed mushrooms, caramelized onions, baby spinach, or different cheeses. Kids especially love helping to spread the fillings and watch their creation take shape. This interactive meal approach has been a hit at our family gatherings for years.

Recipe FAQs

→ What makes the perfect crêpe batter?

The perfect crêpe batter combines all-purpose flour, eggs, whole milk, and melted butter with a pinch of salt. The key is whisking thoroughly to avoid lumps and allowing the batter to rest for 30 minutes before cooking. This resting period relaxes the gluten, resulting in tender, pliable crêpes that won't tear when filled and folded.

→ How do I prevent my crêpes from sticking to the pan?

Use a quality non-stick skillet and lightly brush it with melted butter before pouring each crêpe. Make sure your pan is properly preheated (2-3 minutes over medium heat) before adding the batter. When the edges start to turn golden and lift slightly from the pan, the crêpe is ready to flip without sticking.

→ Can I make the crêpes ahead of time?

Yes, you can prepare the crêpes in advance and stack them between sheets of parchment paper. They'll keep in the refrigerator for up to 3 days or in the freezer for up to 2 months. To use, simply thaw if frozen, then fill, fold, and heat until the cheese melts before serving.

→ What are good alternatives to Gruyère cheese?

If Gruyère isn't available, excellent substitutes include Emmental, Swiss cheese, or Comté, which all offer similar melting properties and nutty flavors. For a milder option, try mozzarella, and for something sharper, aged cheddar works well. The key is choosing a cheese that melts smoothly for the best texture.

→ What side dishes pair well with ham and cheese crêpes?

A classic French approach pairs these crêpes with a simple green salad dressed in vinaigrette. For a heartier meal, serve alongside roasted asparagus, French onion soup, or crispy roasted potatoes. For brunch, complement with fresh fruit or yogurt with honey. A light white wine like Sauvignon Blanc makes an excellent beverage pairing.

→ How can I add vegetables to these crêpes?

Sautéed vegetables make excellent additions to ham and cheese crêpes. Try spinach wilted with a touch of garlic, mushrooms sautéed until golden, or caramelized onions for sweetness. Add these to the ham and cheese filling before folding the crêpes. Just be sure to cook the vegetables thoroughly and drain any excess moisture to prevent soggy crêpes.