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.

Ham and cheese crepe on white plate.

This post may contain affiliate links. Read disclosure policy.

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

Ham and cheese crepe ingredients on pan.

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

Mixing up crepes in blender and cooking on pan.
  • 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

Sweet Crepe Variations

Ham and cheese crepe being pulled apart.

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.
Ham and cheese crepe on white plate.

More Crepe Recipes

ham and cheese crepe on white plate

Ham and Cheese Crepes

5 from 13 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 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.
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: You can substitute the ham for sliced turkey, prosciutto or your favorite meat. For the cheese, I prefer sliced mozzarella or cheddar but you could also use gruyere.
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. 
Leftovers: Add cooked crepes to a container or zip-top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
Reheating: Heat in microwave or skillet on low until warm. 

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.