Ham and cheese crepes are stuffed with slices of delicious ham and melted cheese. A delicious savory crepe that’s so simply made, it’s perfect for breakfast, brunch or dinner!
Table of Contents
Cheese and Ham Crepes
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 the same original crepe recipe batter, this ham and cheese crepe recipe is crazy easy and so delicious.
Don’t let anyone ever tell you crepes are too hard to make at home. They’re not! They might remind you of a panini or a Croque monsieur, or maybe even an omelette.
They’re a thin French-style pancake folded over a delicious slice of leftover baked ham and melty cheese served warm and ready to take on the go! These ham and cheese savory crepes present fancy enough to enjoy at brunch yet are casual enough to eat with your hands for lunch.
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.
Savory Substitutions and Variations
- You can easily substitute the ham for sliced turkey or any of your favorite meat.
- Cheddar and mozzarella are great, but you could use gruyere cheese, swiss, or provolone. Or use a cheesy béchamel sauce instead, like I did in these chicken crepes.
- Add in some sautéed mushrooms, peppers, and spinach along with the ham and cheese.
Sweet vs Savory Crepes
The difference between a sweet and savory crepe is as simple as whether or not the batter has sugar as an ingredient, and what types of fillings or toppings you use. Sweet crepes are usually reserved for desserts, and savory crepes are usually reserved for dinner. Both, however, can be enjoyed as a special breakfast or brunch.
Toppings for sweet crepes can include apple pie filling, cinnamon sugar, strawberry jam and cream cheese crepe filling. Whereas, savory toppings can include meat and cheese, sautéed or steamed veggies, bacon and scrambled eggs, and pesto. It’s a simple swap that takes you straight from dinner to dessert.
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.
Busy mornings don’t have to mean you’re stuck with a bowl of cereal! This simple crepe recipe makes having a quick and easy yet totally satisfying breakfast a breeze. One bowl microwave scrambled eggs and easy homemade hash browns are a couple of other recipes to keep on hand for busy mornings. In fact, you could have all three!
- 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!
- 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.
Not a problem! Simply swap the ham for veggies, like sautéed mushrooms, peppers, and spinach.
They use several of the same ingredients, but crepe batter is much thinner and doesn’t use any leavening agents (baking powder or baking soda), which means they are much flatter.
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 filling.
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.
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
Ham and Cheese Crepes
- 1 cup milk
- 2 large eggs
- 2 Tablespoons unsalted butter , melted and slightly cooled
- ¼ teaspoon Kosher salt
- ¾ cup all-purpose flour
- 16 slices deli ham
- 8 ounces sliced cheese , I use mozzarella or cheddar
Optional fillings and toppings: Chopped basil, Tomatoes, Spinach
- In a blender, combine milk, eggs, butter, salt, and 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.
- 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!