Ham and Cheese French Crêpes

Nothing transports me back to a cozy Parisian café like these Ham and Cheese Crêpes. The rich aroma of melting Gruyère and the gentle sizzle of thin batter on a hot pan bring out all the magic of classic French comfort food. These crepes are perfect for a leisurely weekend brunch or a super quick weekday lunch when you crave something satisfying yet elegant.

I made these the very first time for an at-home date night with my husband and now they are our go-to whenever we want a little European flair without leaving the kitchen.

Ingredients

• All-purpose flour: gives the crêpes their delicate base and soft texture use a high-quality brand for best results
• Large eggs: are essential for structure and richness choose farm-fresh if you can
• Milk: brings the batter together whole milk creates the creamiest crêpes
• Unsalted butter: melted for flavor and moisture plus for brushing the pan European style is extra flavorful
• Salt: a pinch to enhance the flavors do not skip it
• Cooked ham: go for a slightly thicker deli cut or leftover roasted ham if available
• Shredded Gruyère cheese: for meltiness and a nutty depth freshly grated has the best texture
• Dijon mustard: adds tangy brightness spread lightly to not overpower the filling use authentic French if possible

Step-by-Step Instructions

Make the Batter:

In a large mixing bowl whisk together the flour and salt until evenly combined. Make a well in the center and add the eggs using your whisk to gently pull flour from the edges into the egg mixture. Slowly pour in the milk a little at a time whisking constantly to avoid lumps. Continue mixing until the batter is completely smooth. Stir in the melted butter then let the batter rest for 30 minutes at room temperature. This rest time ensures the crêpes will turn out tender and pliable.

Prepare the Pan:

Set a nonstick skillet over medium heat and let it warm up for 2 to 3 minutes. Lightly brush the surface with melted butter making sure to cover the entire pan to prevent sticking and promote even browning.

Cook the Crêpes:

Pour about a quarter cup of batter into the center of the hot pan immediately swirling to spread it out into a very thin even layer. Cook for 1 to 2 minutes until the edges become slightly crisp and start to pull away from the pan and the bottom turns a pale golden color. Carefully flip with a thin spatula and cook for another 30 seconds on the second side. When both sides are cooked slide the crêpe onto a plate and cover lightly to keep warm. Repeat until all the batter is used.

Fill and Fold the Crêpes:

Lay one crêpe flat on your work surface. Spread a thin layer of Dijon mustard if using down the center. Top with a slice of ham and sprinkle a generous amount of shredded cheese on top. Fold the crêpe in half then in half again to create a triangle shape with the filling tucked inside.

Melt and Serve the Cheese:

Return the filled crêpe to your skillet over medium heat pressing gently with a spatula. Cook for one to two minutes per side until the cheese is melted and gooey and the outside develops a crisp edge. Serve hot garnished with chopped parsley and cracked black pepper if desired.

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I absolutely love the moment the Gruyère begins to melt into the ham inside a just-cooked crêpe. My kids request these on chilly mornings and it brings back memories of market days in France with my family where we would stop for hot savory crêpes as an afternoon treat.

Storage Tips

Stack leftover crêpes between layers of parchment or wax paper and place in a zip-top bag. They will stay fresh in the refrigerator for up to three days. Simply reheat gently in a covered skillet or in the microwave. You can also freeze unfilled crêpes for up to two months. Thaw overnight in the fridge before filling and warming.

Ingredient Substitutions

Feel free to use turkey or chicken in place of ham for a lighter option. For cheese you can swap in Emmental Swiss or even mozzarella if you are looking for something milder. If you do not have Dijon mustard a light touch of whole grain mustard works beautifully too.

Serving Suggestions

Pair these crêpes with a simple green salad tossed in vinaigrette for a classic French lunch. They are delicious with a bowl of soup or with roasted asparagus when you want a more complete meal. For brunch serve alongside fruit and crisp roasted potatoes.

Cultural History

Savory crêpes have roots in Brittany France where they are known as galettes and often made with buckwheat flour. The ham and cheese version is a Parisian classic and you will find some form of it at nearly every crêperie in France. Bringing this dish to your table is a delicious way to enjoy this timeless French tradition.

Frequently Asked Questions

→ What kind of cheese works best for ham and cheese crêpes?

Gruyère is traditional for its creamy melt and nutty flavor, but Emmental, cheddar, or mozzarella also work well.

→ Can crêpes be made ahead of time?

Yes, cook crêpes in advance and stack with parchment between them. Reheat before filling and serving.

→ Is it necessary to let the batter rest?

Resting the batter for at least 30 minutes helps relax the gluten, resulting in softer, more tender crêpes.

→ What are some filling variations for crêpes?

Try adding sautéed mushrooms, spinach, or caramelized onions for more flavor and nutrition alongside ham and cheese.

→ Can I use a different pan if I don’t have a crêpe pan?

A non-stick or well-seasoned skillet works well—just be sure to coat it lightly with butter for even cooking.