These ham and cheese crepes are a simple, satisfying meal with a light, thin batter and melty cheese and ham. Easy enough for a weeknight, special enough for weekend brunch!

Three folded ham and cheese crepes stacked on a white plate with fresh basil.

This post may contain affiliate links. Read disclosure policy.

Why this Ham and Cheese Crepes Combo Works So Well

Our crepe recipe has been one of the most popular recipes on the site for years, so it only made sense to create a savory version the whole family would love.

Ham and cheese crepes have become a regular weekend request in our house, they feel like something special you might find on a street in France but come together quickly once your batter is ready.

If you have never tried a savory crepe before, this is the perfect place to start. The same light, thin batter works here, just swap the sweet filling for salty ham and melty cheese. The batter comes together in the blender in seconds, and the only real patience required is letting it rest before you cook.

XO - Jamielyn

Ingredient Notes

Ham and cheese crepe ingredients including eggs for crepe batter, flour, milk, butter, deli ham and sliced cheese

Find the full printable recipe with specific measurements below.

  • Crepe Batter: Milk, eggs, butter, salt and flour, that’s all you need. The butter is what gives the crepes that soft, slightly rich texture and helps them release cleanly from the pan.
  • Ham: I use deli ham because the thinner slices work better than thick-cut here as they fold with the crepe instead of fighting it. Prosciutto is a great upgrade if you want something a little more special.
  • Cheese: You want something that melts easily and doesn’t overpower the ham. Mozzarella keeps it mild, cheddar adds a little sharpness, and Gruyere is the most classic French choice with a slightly nutty flavor. Avoid anything too aged or crumbly as it won’t melt the same way.

How to Make Ham and Cheese Crepes

In a blender, combine the milk, eggs, butter, salt and flour and blend for 15 to 20 seconds until smooth. Refrigerate for at least 30 minutes or overnight.

Spray a nonstick 8-inch skillet with cooking spray and heat over medium-low. Pour about 1/4 cup of batter into the pan and immediately swirl to spread into an even circle.

Crepe batter blended smooth in a glass blender jar.
Thin crepe batter spreading in a nonstick skillet.

Cook 1 to 2 minutes per side until lightly golden. Remove from the pan and stack on a plate. Repeat with the remaining batter.

Return a crepe to the pan over low heat and top with ham and cheese. Cook for about 1 minute until the cheese starts to melt, then fold in half. Flip once if needed to warm through without burning.

Cooked crepe with golden brown spots in a nonstick skillet.
Ham and cheese crepe filling cooking in a nonstick skillet.

Cooking Tips

  • Why you should always rest the batter: Resting the batter for at least 30 minutes gives the gluten time to relax, resulting in tender, flexible crepes instead of tough or chewy ones. It also lets air bubbles settle for a smoother, more even cook.
  • The first crepe is always a test crepe: Don’t panic if your first one looks a little rough. It happens every time. The pan needs one round to calibrate the heat and oil. Eat it as a snack and move on.
  • Use cooking spray between each crepe: Even on a nonstick pan, cooking spray makes a real difference. Without it the underside browns too evenly. With it you get those light, lacy golden spots that are the signature of a good crepe.
  • Use a silicone spatula: Crepes are delicate and tear easily. A silicone spatula is thin and flexible enough to slide cleanly underneath without ripping them.
  • Don’t overfill: Two slices of ham and a single layer of cheese is plenty. Too much filling makes the crepe hard to fold and the cheese can spill before it melts.
Ham and cheese crepe on a white plate with fresh cherry tomatoes and basil.

More Crepe Recipes

Three folded ham and cheese crepes stacked on a white plate with fresh basil.

Ham and Cheese Crepes

5 from 14 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 8 crepes
Ham and cheese crepes made with a light, thin batter and filled with deli ham and melty cheese. Easy enough for a weeknight, special enough for brunch.
Print Pin This! Rate

Ingredients 

Crepe Batter

  • 1 cup milk
  • 2 large eggs
  • 2 Tablespoons unsalted butter , melted and slightly cooled
  • ¼ teaspoon Kosher salt
  • ¾ cup all-purpose flour

Crepe Filling

  • 16 slices deli ham
  • 8 ounces sliced cheese , I use mozzarella or cheddar

Optional fillings and toppings: Chopped basil, Tomatoes, Spinach

Instructions

Crepe Batter

  • In a blender, combine 1 cup milk, 2 eggs, 2 Tablespoons butter, 1/4 teaspoon salt, and 3/4 cup flour and mix 15 to 20 seconds, or until batter is smooth. Chill 30 minutes, or overnight.
  • Spray nonstick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately 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.

Crepe Filling

  • In the same frying pan over low heat, add 1 crepe. Top with 2 slices ham and cheese. Add any other desired fillings. 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.
  • Serve while hot. Add fresh tomatoes on top, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Substitute: Swap the ham for sliced turkey or prosciutto. For cheese, mozzarella and cheddar are my favorites but Gruyere, Swiss or provolone all work well.
To keep warm: You can keep your cooked crepes warm by placing them on a baking sheet in the oven at 175°F until ready to serve. 
Make ahead: The batter keeps in the fridge for up to 24 hours, and cooked unfilled crepes will keep for up to 3 days. Store them stacked with parchment paper between each one in a zip-top bag.
Freeze: Freeze unfilled crepes for up to 3 months using the same parchment method. Thaw in the fridge overnight before filling and reheating.
Reheat: Warm filled crepes in a skillet over low heat or in the microwave. For unfilled crepes, add your filling directly in the skillet and heat through.

Nutrition

Serving: 1crepe, Calories: 350kcal, Carbohydrates: 11g, Protein: 22g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 119mg, Sodium: 953mg, Potassium: 260mg, Fiber: 0.3g, Sugar: 2g, Vitamin A: 497IU, Calcium: 251mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Ham and cheese crepes on a plate garnished with tomatoes.