Gluten-Free Ham and Cheese Crepe
Delight in the irresistibly savory flavors of a Gluten-Free Ham and Cheese Crepe, a dish that combines classic comfort with modern dietary needs. Perfectly designed for gluten-free lifestyles, these light and airy crepes boast a tender texture crafted from gluten-free all-purpose flour and a buttery richness that complements the decadent filling. Stuffed with slices of smoky ham and gooey cheddar cheese, each crepe is seasoned with a touch of black pepper to elevate the flavor. Ideal for breakfast, brunch, or even a quick dinner, this recipe comes together in just 30 minutes, making it a crowd-pleasing option for busy weeks or special gatherings. Whether you’re gluten-sensitive or simply looking for a delicious twist on a French-inspired classic, this dish is sure to become a wholesome favorite in your kitchen.
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Recipe Information
Ingredients
- 1 cup Gluten-Free All-Purpose Flour
- 1 cup Milk
- 2 large Eggs
- 2 tablespoons Unsalted Butter
- 0.25 teaspoon Salt
- 8 slices Ham
- 1 cup Cheddar Cheese
- 0.25 teaspoon Black Pepper
- 2 tablespoons Olive Oil or Butter for frying
Instructions
In a mixing bowl, combine the gluten-free flour and salt.
In another bowl, beat the eggs and then whisk in the milk.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Melt the unsalted butter and add it to the batter, mixing until well incorporated. Let the batter sit for 5 minutes.
While the batter rests, grate the cheddar cheese and set aside.
Heat a non-stick skillet over medium heat and grease it lightly with olive oil or butter.
Pour 1/4 cup of batter into the skillet and quickly tilt the pan in a circular motion to spread the batter evenly.
Cook for about 1-2 minutes until the edges look cooked and the bottom is golden brown, then flip the crepe.
Place 2 slices of ham and a generous sprinkle of cheddar cheese on one half of the crepe.
Fold the crepe in half and cook for another minute, allowing the cheese to melt and the filling to warm through.
Season with black pepper before removing the crepe from the pan.
Repeat with the remaining batter and filling ingredients. Serve warm.
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 162.6 g | 59% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 15.3 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 884 mg | 68% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1547 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
