Ham and Cheese Crepes
Treat yourself to the ultimate savory indulgence with these irresistible Ham and Cheese Crepes! Featuring paper-thin crepes made from a simple, silky batter of all-purpose flour, milk, eggs, and melted butter, this recipe is both elegant and deceptively easy. Once cooked to golden perfection, each crepe is generously filled with thinly sliced deli ham and melted shredded cheese—think Gruyere, Swiss, or Cheddar for a gourmet touch. Folded into a neat triangle or envelope shape, these crepes are lightly toasted to meld the flavors, creating a crispy yet tender exterior. Perfect for breakfast, brunch, or even a light dinner, this 35-minute recipe is a comforting combination of French-inspired technique with universal appeal. Garnish with fresh parsley for an extra pop of color and enjoy each cheesy, savory bite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoon Salt
- 8 slices Thinly sliced deli ham
- 1 cup Shredded cheese (e.g., Gruyere, Swiss, or Cheddar)
- 1 tablespoon Fresh parsley (optional, for garnish)
- 1 as needed Non-stick cooking spray or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until the batter is smooth and free of lumps.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with non-stick cooking spray or a small amount of butter.
Pour 1/4 cup of the crepe batter into the pan and quickly tilt the pan in a circular motion to evenly spread the batter into a thin layer.
Cook the crepe for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip the crepe with a spatula and cook for another 30-60 seconds on the other side. Remove from the pan and set aside on a plate. Repeat with the remaining batter.
Once all the crepes are cooked, return one crepe to the skillet over low heat. Place 2 slices of ham and 2-3 tablespoons of shredded cheese onto one-half of the crepe.
Fold the crepe in half over the filling, then fold it again to form a triangle or envelope shape. Cook for 1 minute on each side, or until the cheese is melted and the crepe is heated through.
Repeat with the remaining crepes, ham, and cheese.
Serve warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 4518 mg | 196% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 17.6 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1277 mg | 98% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1791 mg | 38% | |
*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.
