Ham Cheese French Crêpes (Printer-Friendly Version)

Enjoy thin, golden crêpes filled with ham and Gruyère, ideal for brunch or a light lunch. Customizable and quick to prepare.

# Required Ingredients:

→ Crêpe Batter

01 - 125 g all-purpose flour
02 - 2 large eggs
03 - 300 ml whole milk
04 - 30 g unsalted butter, melted, plus extra for brushing pan
05 - 1/4 teaspoon fine sea salt

→ Filling

06 - 180 g cooked ham, sliced (preferably thick-cut deli or leftover roasted ham)
07 - 100 g Gruyère cheese, freshly grated
08 - 2 teaspoons Dijon mustard (optional)

→ For Serving (Optional)

09 - Fresh parsley, chopped
10 - Freshly ground black pepper

# Step-by-Step Instructions:

01 - In a large mixing bowl, whisk together the flour and salt. Make a well in the center, add eggs, and begin incorporating flour into eggs. Gradually pour in milk while whisking continuously until the batter is completely smooth. Stir in the melted butter. Cover and let rest at room temperature for 30 minutes.
02 - Set a nonstick skillet over medium heat for 2–3 minutes. Lightly brush the pan with melted butter to coat the surface evenly.
03 - Pour around 60 ml of batter into the center of the hot pan. Quickly swirl the pan to spread the batter into a thin, even layer. Cook for 1–2 minutes until the edges lift and the underside is lightly golden. Flip and cook the other side for 30 seconds. Transfer to a plate and keep warm. Repeat with remaining batter, brushing the pan with butter as needed.
04 - Lay one crêpe flat. Spread a thin layer of Dijon mustard down the center, if using. Place a slice of ham and sprinkle with Gruyère cheese. Fold the crêpe in half, then in half again to form a triangle with filling inside.
05 - Return filled crêpes to the skillet over medium heat. Press gently and cook 1–2 minutes per side until cheese is fully melted and the crêpe is crisp-edged. Serve immediately garnished with parsley and black pepper, if desired.

# Handy Cooking Tips:

01 - Allowing the batter to rest ensures tender, supple crêpes; do not skip this step for optimal results.
02 - Crêpes can be prepared ahead and stored, stacked between parchment, in the refrigerator for up to three days or frozen for up to two months.
03 - Filling variations such as spinach or sautéed mushrooms can be added for extra flavor and nutrition.
04 - For best texture, use freshly grated cheese and high-quality ham.

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