Ham and Cheese French Crêpes (Printable Version)
Delicate golden crêpes with savory ham and melted Gruyère cheese, a taste of France perfect for any meal of the day.
# Ingredients:
→ Crêpe Batter
01 -
190g all-purpose flour
02 -
2 large eggs
03 -
500ml whole milk
04 -
45g unsalted butter, melted
05 -
Pinch of salt
→ Filling
06 -
225g cooked ham, thinly sliced
07 -
170g Gruyère cheese, freshly shredded
08 -
15ml Dijon mustard
# Steps:
01 -
In a large bowl, whisk together flour and salt. Create a well in the center and add eggs, whisking gently to incorporate the flour. Gradually pour in milk while constantly whisking to prevent lumps. Add melted butter and mix until the batter is smooth. Allow batter to rest for 30 minutes at room temperature for tender, pliable crêpes.
02 -
Heat a non-stick skillet over medium heat for 2-3 minutes. Lightly brush with melted butter. Pour approximately 60ml of batter into the center of the hot pan, immediately swirling to create a thin, even layer. Cook for 1-2 minutes until edges turn golden and begin to lift. Carefully flip and cook for another 30 seconds. Stack cooked crêpes on a plate and cover lightly to maintain warmth.
03 -
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 a generous amount of shredded Gruyère. Fold the crêpe in half, then fold again to form a triangle, enclosing the filling inside.
04 -
Return filled crêpe to the skillet over medium heat. Press gently with a spatula and cook for 1-2 minutes per side until cheese melts completely and exterior becomes slightly crisp. Serve immediately, garnished with chopped parsley and freshly cracked black pepper if desired.
# Notes:
01 -
Let the batter rest for the full 30 minutes - this crucial step relaxes the gluten and ensures tender crêpes.
02 -
The first crêpe often serves as a test to adjust pan temperature; don't worry if it's not perfect.
03 -
Store unfilled crêpes stacked between parchment paper in a sealed bag for up to 3 days refrigerated or 2 months frozen.
04 -
Try adding sautéed spinach, mushrooms, or caramelized onions for flavorful variations.