Ham and Cheese Crepes

Ham and cheese crepes are made with slices of delicious ham and melted cheese and served with the option of juicy cherry tomatoes. A delicious savory crepe that's so simply made, it's perfect for breakfast, lunch, dinner, and everything in between!

Prep Time: 5 minutes

Cook Time: 5 minutes

Refrigerate: 30 minutes

Total Time: 40 minutes

Servings: crepes

Ingredients

Crepe Batter:

1 cup milk
2 large eggs
2 Tablespoons butter , melted and slightly cooled
1/4 teaspoon Kosher salt
3/4 cups all-purpose flour

Crepe Filling:

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

Optional fillings and toppings: chopped basil, tomatoes, spinach

Instructions

In a blender, combine all of the crepe ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for 30 minutes, or overnight.
Spray non-stick 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 for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack on a plate
Over low heat, add 1 crepe back to the pan with 2 slices of ham and cheese. Add any other desired filling. Allow to cook for 1 minute, then fold the other half over the top (like an omelette). Cook until the cheese has melted, flip as needed to prevent burning.
Serve while hot. Add fresh tomatoes on top if desired.

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

Author: Jamielyn Nye