Ham and Cheese 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.
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.
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.
