Easy Ham and Cheese Crepes – Savory and Cheesy
These Easy Ham and Cheese Crepes are tender, buttery, and filled with savory ham and gooey melted cheese. Perfect for breakfast, brunch, lunch, or a light dinner, they’re quick to make and easy to customize with your favorite cheese and fresh herbs.
Ingredients
Crepe Batter
- 1 cup all-purpose flour
- 3 large eggs
- 1 ½ cups milk
- 2 tablespoons unsalted butter melted
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg optional
Filling
- 6 ounces deli ham thinly sliced
- 6 ounces Gruyère or Swiss cheese shredded
- 1 tablespoon fresh parsley or chives chopped, optional
- 1 tablespoon unsalted butter for cooking
Instructions
- Make the Batter: Add the flour, eggs, milk, melted butter, salt, and optional nutmeg to a mixing bowl. Whisk until the batter is smooth and free of large lumps.
- Rest the Batter: Let the batter rest for about 10 minutes. This helps the flour hydrate and gives the finished crepes a softer, more tender texture.
- Heat the Skillet: Place a nonstick skillet over medium heat and lightly grease it with butter. Once hot, pour in a thin layer of batter and quickly swirl the skillet to spread it evenly.
- Cook the Crepe: Cook until the edges look set and lightly golden and the surface is mostly cooked. Carefully flip the crepe and cook the other side briefly.
- Add Ham and Cheese: Place ham over one half of the crepe and sprinkle the shredded cheese evenly over the ham.
- Fold the Crepe: Fold the empty half of the crepe over the filling. For a neat triangular shape, fold it once more.
- Melt the Cheese: Continue cooking over medium-low heat until the cheese is completely melted and the crepe is lightly golden on the outside.
- Serve: Transfer the warm crepes to serving plates and garnish with fresh parsley or chives. Serve immediately while the cheese is warm and gooey.
Notes
For the smoothest crepes, allow the batter to rest before cooking. Keep the skillet at medium heat so the crepes become lightly golden without drying out.
Use freshly shredded Gruyère, Swiss, cheddar, or another good-melting cheese for the best texture. Avoid overfilling the crepes, as too much ham and cheese can make them difficult to fold.
For a complete meal, serve the crepes with a fresh green salad, tomato soup, roasted vegetables, or fresh fruit.
Storage: Refrigerate cooked crepes in an airtight container for up to 3 days. For longer storage, wrap individual crepes and freeze for up to 2 months.
Reheating: Reheat gently in a skillet over medium-low heat until warmed through and the cheese is melted.
Nutrition Facts
- Calories: 330 kcal
- Protein: 19 g
- Total Fat: 21 g
- Saturated Fat: 11 g
- Cholesterol: 145 mg
- Sodium: 650 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 1 g
- Total Sugars: 3 g
- Calcium: 220 mg
- Iron: 2 mg