Ham and Cheese Crepes

Ham and cheese crepes are stuffed with slices of delicious ham and melted cheese. A delicious savory crepe made with a simple batter of eggs, milk, flour and butter.

French Crepes with Ham and Cheese

If you’ve only had sweet crepes up until now, you’re about to find out just how amazing savory crepes can be! Made with my original crepe recipe batter, ham and cheese crepes are easy and delicious.

Don’t let anyone ever tell you that this French delicacy is too hard to make at home. The thin French-style pancake batter is easily made in the blender, fried then folded over a sliced of baked ham and melty cheese then served warm.

If you love French food, savory breakfast crepes are another breakfast or brunch favorite and chicken crepes are great for lunch or dinner.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Crepe Batter: Blending milk, eggs, butter, salt, and flour creates a smooth and light batter ideal for making crepes.
• Ham: I like to use deli ham, but you can swap it for prosciutto, turkey, or anything you like.
• Cheese: Any cheese that is easy to melt will work, but my favorites are mozzarella or cheddar. Gruyere cheese, Swiss, or provolone are also delicous.

How to Make Ham and Cheese Crepes

• Make the batter: In a blender, blend milk, eggs, butter, salt, and flour 15 to 20 seconds, or until batter is smooth. Chill 30 minutes, or overnight.
• Cook the crepes: Spray nonstick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan, turning pan from side to side to form an even circle. Cook 1 to 2 minutes per side, or until lightly browned. Remove from heat and stack on a plate.
• Fill the crepes: Place 1 crepe back into the pan and top with ham and cheese. Cook 1 minute, and fold the other half over the top (like an omelet). Cook until the cheese has melted, flip as needed to prevent burning.

Cooking Tips

• Use a cooking spray even if your pan is truly nonstick. You can do without the spray but the underside of the crepe will be a solid golden brown color. It won’t be a nice light color speckled with golden brown spots, which is signature in crepes!
• Add additional veggies like sautéed mushrooms, peppers, and spinach.
• Use a silicone spatula for easy flipping without tearing.
• Allow the batter to sit in the fridge for at least 30 minutes before using it. This helps create a nice sturdy batter.

Savory Crepe Variations

• Bacon and scrambled eggs
• Tomato and pesto
• Steamed veggies and cheddar
• Mushrooms, onions and cheese
• Spinach with feta

Sweet Crepe Variations

• Apple pie filling
• cinnamon sugar
• Strawberry jam and cream cheese crepe filling

Make Ahead and Storage

• Make ahead: You can make both the batter and the assembled crepe ahead of time. The batter will keep for up to 24 hours in the fridge. In fact, the longer you keep it chilling, the better. Once crepes are complete, you can keep them stored for 3 days prior to assembling with the ham and cheese crepe filling.
• Store: Keep each crepe separated by a layer of parchment paper and store it in the fridge in a freezer-friendly plastic bag for up to 3 days or frozen for up to 3 months.
• Reheat: If you are reheating crepes that have been filled, toss them in a skillet or microwave to warm through. If you’re reheating unfilled crepes, use a skillet, fill the crepe, fold it over and heat through.

More Crepe Recipes

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