Melty Ham and Cheese Crêpes

This melty ham and cheese breakfast crêpe recipe delivers thin, golden pancakes filled with savory ham and nutty Gruyère cheese. It’s perfect for a cozy brunch or a light lunch that feels special without too much fuss. The balance of creamy cheese and salty ham wrapped in delicate crêpes makes it a satisfying meal any time of day.

I first made these crêpes on a lazy Saturday morning and now it’s a family favorite whenever we crave something both comforting and a bit fancy

Ingredients

• All-purpose flour: provides the structure for tender crêpes look for fresh flour from a good brand for the best results
• Large eggs: act as a binding agent and help give the batter richness use fresh eggs for a bright flavor
• Whole milk: creates a smooth, pourable batter with a creamy taste avoid skim milk for best texture
• Unsalted butter: melted into the batter adds richness, plus extra is needed for cooking to keep crêpes golden and prevent sticking
• Fine sea salt: enhances all the flavors fine grains dissolve evenly
• Cooked ham: sliced thickly for a meaty bite leftover roasted ham works beautifully and adds depth
• Gruyère cheese: freshly grated melts easily and has a slightly sweet, nutty flavor freshly grating really makes a difference here
• Dijon mustard: optional but highly recommended for a tangy contrast in the filling
• Fresh parsley: creates a bright finish and fresh black pepper adds just a kick if you like

Step-by-Step Instructions

Sift and Mix the Batter:

In a large mixing bowl, whisk together the flour and salt. Make a small well in the center and crack in the eggs. Gradually start to incorporate the flour into the eggs using your whisk. Slowly pour in the milk while whisking continuously until the batter is perfectly smooth with no lumps. Stir in the melted butter last. Cover the bowl and let the batter rest at room temperature for 30 minutes. This resting step helps relax the gluten in the flour and results in tender, flexible crêpes.

Heat and Butter the Pan:

Place a nonstick skillet over medium heat and let it warm for 2 to 3 minutes. Lightly brush the pan surface with melted butter to prevent the batter from sticking and help achieve crisp edges.

Cook the Crêpes:

Pour about 60 milliliters of batter into the center of the hot pan. Quickly tilt and swirl the pan to spread the batter thin and evenly over the bottom. Cook for 1 to 2 minutes until the edges lift easily and the underside turns light golden. Flip the crêpe using a thin spatula and cook the other side for 30 seconds. Transfer to a plate and keep warm. Repeat this process with all the remaining batter, adding butter to the pan as needed.

Fill and Fold the Crêpes:

Lay one cooked crêpe flat on your work surface. If using, spread a thin layer of Dijon mustard down the center. Layer with a slice of ham and sprinkle generously with grated Gruyère cheese. Fold the crêpe in half and then half again to form a neat triangle pocket filled with ham and melted cheese.

Melt Cheese and Crisp Edges:

Return the filled crêpes to the skillet over medium heat. Press gently and cook for 1 to 2 minutes on each side until the cheese inside has fully melted and the edges of the crêpes turn crisp and golden. Serve immediately. Optionally garnish with chopped fresh parsley and freshly ground black pepper.

Save

Gruyère cheese is my favorite part because of how richly it melts into the warm ham and crêpe. I remember making these for Sunday brunch with my family and the smell alone would have us all eager to dig in before we even sat down.

Storage Tips

Store cooked and filled crêpes in an airtight container in the refrigerator for up to three days. To reheat, warm them gently in a skillet until the cheese melts again. For longer storage, stack crêpes with parchment paper between each one and freeze in a sealed bag or container for up to two months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Swiss cheese or Emmental can replace Gruyère if you cannot find it but expect a slightly different flavor. Use turkey or chicken slices instead of ham for a lighter protein option. Milk can be swapped for almond milk or oat milk for a dairy-free version though the texture of the batter may change slightly. Leave out the Dijon mustard if you prefer a milder filling.

Serving Suggestions

Serve with a fresh green salad dressed with lemon vinaigrette to cut through the richness. A small bowl of mixed berries adds a nice sweet contrast alongside. Pair with a cup of hot coffee or a sparkling mimosa for a brunch-worthy experience.

Pro Tips

Always let your batter rest so the crêpes stay tender and don't tear when folding. Use a thin spatula to flip the crêpes easily without breaking them. Grate your cheese fresh and avoid pre-shredded varieties for smoother melting and better flavor.

Recipe FAQs

→ How long should the crêpe batter rest?

Resting the batter for about 30 minutes at room temperature helps develop a tender, supple texture that's easier to cook evenly.

→ What type of cheese works best for these crêpes?

Gruyère cheese is ideal due to its melting quality and rich, slightly nutty flavor that complements the ham perfectly.

→ Can I prepare these crêpes in advance?

Yes, crêpes can be stacked with parchment paper and stored in the refrigerator for up to three days or frozen for up to two months for convenient use.

→ Is Dijon mustard necessary for the filling?

Dijon mustard adds a subtle tang and depth of flavor but can be omitted or adjusted according to personal preference.

→ What pan is best for cooking crêpes?

A nonstick skillet or dedicated crêpe pan allows for easy spreading and flipping of the thin batter without sticking.

→ Can the filling be varied?

Absolutely. Sautéed spinach, mushrooms, or other fresh ingredients can be added to enrich the flavor and nutritional profile.