Ham and Cheese French Crêpes (Print Version)
# Ingredients:
→ Crêpe Batter
01 -
125 g all-purpose flour
02 -
2 large eggs
03 -
310 ml milk
04 -
2 tablespoons unsalted butter, melted
05 -
1/4 teaspoon salt
→ Filling
06 -
8 thin slices cooked ham
07 -
150 g Gruyère cheese, shredded
08 -
1 tablespoon Dijon mustard (optional)
# Instructions:
01 -
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add eggs. Gradually whisk in the milk until a smooth, lump-free batter forms. Stir in the melted butter. Allow the batter to rest for 30 minutes at room temperature to ensure tenderness.
02 -
Heat a non-stick skillet over medium heat and brush lightly with butter. Pour approximately 60 ml of batter into the pan, quickly swirling to coat the surface evenly. Cook for 1 to 2 minutes until the edges lift and the bottom is golden. Flip and cook for an additional 30 seconds. Transfer to a plate and repeat with the remaining batter to yield 8 crêpes.
03 -
On each crêpe, spread a thin layer of Dijon mustard if desired. Place one slice of ham and a generous sprinkle of shredded Gruyère in the center.
04 -
Fold the crêpe in half, then once again to form a triangle. Return the filled crêpe to the skillet over medium heat and cook for 1 to 2 minutes per side, or until the cheese has fully melted.
05 -
Serve immediately while hot, garnished with chopped parsley and freshly ground black pepper if desired.
# Notes:
01 -
Allowing the batter to rest relaxes gluten and enhances tenderness.
02 -
Substitute other cheeses such as Emmental, cheddar, or mozzarella for different flavors and textures.
03 -
Enhance the filling by adding sautéed mushrooms or spinach as desired.